Remove skins from chickpeas by gently pinching one end up pushing the chickpea out of the skin. This step is optional, however it does result in more crispy chickpeas.
Spread chickpeas out over a baking tray and drizzle with extra virgin olive oil. Add a few pinches of sea salt and toss to coat evenly.
Place in oven and roast for 25 minutes.
Meanwhile, cook the quinoa by first placing quinoa into a sieve and rinsing under cold water. This helps to remove the saponins. Rinse under water until the water runs clear. Place rinsed quinoa into a small saucepan and add enough water so that it reaches the first knuckle when finger is placed gently atop the quinoa. Place lid on saucepan and bring to a boil. Reduce to simmer until quinoa is cooked and tender. Remove from the heat and set aside.
Once chickpeas have roasted for 25 minutes, remove from the oven and set aside while making spice mix.
Make spice mix by adding cumin, garlic powder, onion powder, turmeric and paprika into a small bowl, mixing to combine.
Place roasted chickpeas into a bowl and pour in spice mix, stirring to combine.
Make salad by adding quinoa, chickpeas, sunflower sprouts, cucumber, mint and dressing into a bowl and tossing to combine, so that dressing coats salad evenly.
This salad serves 4 as a main meal or 6 as a side dish.