1 bag Gefen Organic Ready to Eat Chickpeas

3 teaspoons Mighty Sesame Tahini

salt

spices to taste (I used black pepper, onion powder, paprika, garlic powder. Other suggestions: Pereg Shawarma seasoning, turmeric, pepper flakes, za’atar)

freshly squeezed lemon juice

4 cups greens of choice (I like to mix kale and spring mix)

2 large portobello mushrooms, cut in chunks

1 small box sliced shiitake mushrooms

1 Japanese sweet potato, cubed

1 sweet potato, cubed (see note)

3 to 4 radishes, thinly sliced

1 Persian cucumber, thinly sliced

2 tablespoons pumpkin seeds

1/4 cup walnuts

1 cup chickpeas

1/4 cup Rorie’s Creamy Dressing or store-bought mayonnaise

2 tablespoons coconut aminos

1 and 1/2 tablespoons rice vinegar

additional sea salt to taste

additional pepper to taste

if using mayo, add additional garlic powder and extra pepper to taste