Pre-heat oven to 400 degrees.
For the chickpeas: drain and place on a bed of paper towels. Dry as much as possible, then place on a prepared baking sheet with parchment. Add the olive oil and make sure they are well coated.
Put them in the oven for about 40-45 min. until they turn golden brown and look dry.
Remove chickpeas from oven and add salt and pepper, to taste. Let cool and set aside.
Meanwhile, in a bowl place a bed of lettuce, beets, orange segments, avocado and pumpkin seeds. Do not mix up before serving.
To make the vinaigrette, in a bowl mix olive oil, balsamic vinegar and orange juice. And add salt and pepper to taste.
Drizzle vinaigrette over salad.
When the chickpeas are cooled, place them top of the salad.