Preheat your oven to 425°F (220°C).

Drain and rinse the chickpeas in a colander. Pat dry with a clean kitchen towel. Combine chickpeas with avocado oil, chili powder, cumin, and sea salt in a bowl, tossing to coat.

Spread the chickpeas on a baking sheet and roast for about 20 minutes, stirring halfway until crispy and golden brown.

In a large mixing bowl, layer spinach, grape tomatoes, corn, cucumber, walnuts, and sunflower seeds to prepare the salad base.

Whisk tahini, lime juice, honey, and salt in a separate bowl until smooth.

Add roasted chickpeas to the salad, drizzle with dressing, and toss gently to combine.