Chickpea Corn Salad
[Vegan, Gluten-Free]

For the salad:

• Lettuce
• 1 cup chickpeas (I used about half a can or pre cooked, drained + rinsed)
• 1/2 cup corn (fresh or frozen, can cook or leave raw)
• 1/3 cup onion sliced
• Optional add in’s:
• 1/2 cup mushrooms chopped
• 1/2 ripe avocado chopped up
• sauerkraut (for extra nutrition/probiotics- be sure it’s from the fridge section and not from a can, also ingredients should only be cabbage (or other veggie) water and salt, NO VINEGAR)

For the Dressing:

• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1-2 tablespoons water (start with 1 and add more if desired a more runny consistency)
• 1/2 teaspoon chili powder
• Pinch of onion powder and black paper