For the spicy chickpeas: Rinse canned chickpeas thoroughly. Season them with sea salt, black pepper, garlic powder, cayenne, and paprika. Roast the seasoned chickpeas in the oven for 10 minutes at 400°F (200°C).
For the spicy tahini dressing: In a small bowl, combine 1 tbsp tahini, 1 tbsp lemon juice, 1 tbsp water, 1/4 tsp hot sauce, sea salt, and black pepper. Whisk until smooth and well combined.
To assemble the salad: In a large bowl, combine the mixed greens, sliced cucumbers, chopped tomatoes, avocado, and hemp seeds. Add the roasted spicy chickpeas. Drizzle generously with the spicy tahini dressing and toss to combine.
