- Heat the olive oil in a small pan and add the cooked chickpeas. sauté until golden brown and chewy.
- Place greens in two bowls and top equally with tuna and sautéed chickpeas.
- Add the rest of your veggies.
- In a small bowl, whisk together the tahini, lemon juice and water until smooth.
- Add in salt and pepper to taste and drizzle onto salads (refrigerate any remaining dressing in air-tight container).
