Crunchy Chickpea Salad

For the crunchy chickpeas:

• 400 g canned chickpeas, drained
• ½ teaspoon sweet paprika
• ½ teaspoon garlic powder
• Sea salt, to taste

For the turmeric tofu:

• 1 tablespoon olive oil
• 250 g firm turmeric tofu
• 1 tablespoon yacon syrup

For the salad:

• 4 handfuls of young spinach, roughly chopped
• 2 cups finely chopped cucumber
• 1 avocado, diced
• ¼ red onion, finely chopped
• ½ cup goji berries
• Small bunch of frozen mint and parsley, finely chopped

For the dressing:

• 2 tablespoons extra virgin olive oil
• Juice of ½ lemon
• Black pepper and sea salt
• 1 teaspoon tahini (or to taste)