Ingreadient

• 1 (15 ounce) can reduced-sodium chickpeas, rinsed
• 2 tablespoons extra-virgin olive oil, divided
• ¼ teaspoon salt
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• ⅛ teaspoon ground pepper
• 3 tablespoons tahini
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 6 cups torn romaine lettuce or torn stemmed kale leaves (see tip)
• 1 ⅓ cups chopped cucumber
• 1 ⅓ cups chopped radishes
• ½ cup sliced kalamata olives (optional)
• ½ cup grated parmesan cheese
• 2 teaspoons black and/or white sesame seeds, toasted