Roasted Chickpea and Corn Salad with Tahini Dressing

Drain the chickpeas and line them on a cookie sheet. Season with 2 tablespoons of Cajun spices and bake at 400°F for 15 minutes.

Arrange the salad in a bowl with 1 cup baby kale, 1 cup romaine lettuce, 1/2 sliced purple onion, sliced grilled corn from 2 cobs, halved 1/2 cup cherry tomatoes, cucumber ribbons from 2 small cucumbers, and a few mint leaves.

For the dressing, blend 4 tablespoons tahini, 1/3 cup filtered water, juice from 1/2 lemon, 2 tablespoons nutritional yeast, 2 teaspoons tamari sauce, 1/4 teaspoon black pepper, 2 garlic cloves, and salt to taste until smooth using a blender or whisk.

Add the roasted chickpeas and dressing to the salad. Sprinkle with a spoonful of hemp seeds.