Ripe Plantain Salad with Greens and Chickpeas

Preheat oven to 400F.

Rinse and drain chickpeas, then dry them with a paper towel.

Place chickpeas in a container with 1 tsp garlic chili sauce, 1 tbsp soy sauce, and 1/2 tsp adobo seasoning.

Shake well to coat, then spread on a lined baking sheet.

Roast for 20 minutes, toss, and bake for another 10 minutes. Allow to cool.

Preheat oven to 400F and roast the sweet ripe plantain for 20-30 minutes or until soft

Sauté the broccoli in a pan with oil until tender

Mix the tahini dressing by combining 1 tbsp tahini, juice of half a lemon, and 1/4 tsp adobo seasoning in a bowl

Chop the greens, cherry tomatoes, and golden berries if necessary.

Assemble the salad by combining chopped greens, roasted plantain, chopped cherry tomatoes, chopped golden berries, roasted adobo chickpeas, sautéed broccoli, hemp hearts, and tahini dressing in a bowl