Chickpea Salad with Jalapeño Yogurt Dressing!

Preheat oven to 425°F. Add poblano peppers to a baking sheet, toss with a drizzle of olive oil, season with salt, and bake for 15 minutes. While peppers are roasting, prepare the dressing. Add Greek yogurt, olive oil, juice of 1 lime, chopped green onion, jarred tamed jalapeños, a handful of cilantro, and a pinch of salt to a food processor or high-speed blender and pulse/blend until smooth. Add remaining salad ingredients (chickpeas, red onion, carrots, cherry tomatoes, avocado) to a bowl along with the roasted poblano peppers. Add the dressing and toss until everything is evenly coated. Top with a sprinkle of hemp seeds and more fresh cilantro, along with a pinch of red pepper.