Spices: garlic powder, onion powder salt, and pepper.
Preheat the oven to 400F.
Wash the mushrooms nicely and hollow them out by popping them off with your hands. Place on a baking tray and spray with cooking spray, or just drizzle olive oil.
In a small bowl, combine the chickpeas, parmesan, parsley, olive oil, garlic powder, onion powder, salt, and pepper. Use a fork to combine and mash the chickpeas to form a paste-like texture. Blend the walnuts, or crush them using a rolling pin and stir them into the chickpea mixture.
Spoon the filling into the mushrooms. Bake until the mushrooms are cooked through, about 15-20 minutes.
Cut the chicken breast into thinner pieces and season it with onion powder, salt, and pepper. Drizzle a little bit of olive oil and cook it over medium heat in a skillet or grill pan for 3-4 minutes on each side.
Steam, boil, or oven bake your broccoli. Once ready, add it to a salad bowl, next to the spinach tomato salad. Season it with olive oil, balsamic vinegar, salt, and pepper, and sprinkle the pumpkin seeds on top.
Thinly slice the avocado and add it on top, together with the chicken breast.