1. Heat a skillet over medium heat and toast sunflower seeds, stirring often, until golden, about 2 to 4 minutes, being careful not to scorch. Transfer to a plate and set aside.
2. In a large bowl, toss together carrots, apples, and chickpeas.
3. Combine orange juice, vinegar, mustard, olive oil, garlic, lemon zest, and salt in a blender. Blend until smooth, then add poppy seeds and pulse just to mix. Pour dressing over ingredients in bowl and toss to mix well. Add spinach and arugula and toss to distribute ingredients thoroughly.
4. To serve, divide salad among 4 plates and top with toasted sunflower seeds.
Source: Hannaford fresh Magazine, March - April 2012