Preheat your oven to 425°F (220°C). Drain and thoroughly pat dry a can of chickpeas.

In a mixing bowl, toss the dried chickpeas with avocado oil, chili powder, cumin, and sea salt, ensuring they are evenly coated.

Spread the seasoned chickpeas on a baking sheet lined with parchment paper and roast for 20 minutes, shaking halfway through.

In a large salad bowl, layer chopped spinach, sliced grape tomatoes, sweet corn, diced cucumbers, chopped walnuts, and sunflower seeds.

Whisk together tahini, lime juice, honey, and a pinch of salt in a small mixing bowl until smooth.

Once the chickpeas are roasted, let them cool slightly, then add them to the salad bowl, drizzle with tahini dressing, and toss gently to combine.