Preheat the oven to 425°F then grease or line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and coat in one half of a tablespoon of olive oil. Bake in the oven for 10 minutes.

Add the broccoli to a separate baking dish/sheet and coat with the remaining tablespoon of olive oil and salt & pepper. After the timer is up for 10 minutes, add the broccoli to the oven (leaving chickpeas in the oven as well) and bake for additional 12 minutes.

In a small bowl, toss the pecans with the second half of a tablespoon of olive oil, maple syrup and a pinch of salt. After the 12 minutes is up, add the pecans to the baking sheet with the chickpeas and continue to cook for 6-7 additional minutes.

Meanwhile, prepare the dressing by stirring all ingredients together in a small bowl and then layer the spinach into separate serving bowls.

Remove the broccoli, chickpeas, and pecans from the oven and arrange on top of the spinach. Top with diced apple and cheddar cheese and serve with dressing.

To save for later, place everything except for the apples and the dressing in an airtight container and store in the refrigerator for up to 3 days. Add apples and dressing when ready to serve.