Total Time: 15 minutes

Ingredients:

• 1 can (540ml) chickpeas, drained and rinsed
• 15 cherry tomatoes, sliced in half
• 15 olives of choice, pitted & sliced in quarters
• ½ cup diced red onion
• ½ cup chopped cucumber
• 1 diced avocado
• ⅓ cup finely chopped cilantro
  • Sub parsley if you hate cilantro
• 1 grilled corn on cob, kernels cut off (optional)

Dressing:

• 1 tbsp tahini
• 2½ tbsp lemon juice
• 1 tsp olive oil
• ½ tsp finely chopped or pressed garlic
• ½ tsp red pepper flakes
• ½ tbsp Sriracha or to taste
• Salt to taste

Directions:

1. Add all of the salad ingredients in a large bowl and mix
2. In a separate small bowl add the tahini, garlic, red pepper flakes, salt and sriracha and slowly mix in the lemon juice and olive oil. If the dressing is too thick add additional lemon juice, olive oil or a splash of water.
3. Mix the dressing into the salad and toss until all the ingredients are evenly coated in the dressing