Chickpea Salad with Grilled Chicken

1. Dice your chicken into cubes then slide them onto skewers for grilling. Season both sides of the kabobs with sea salt and pepper.
2. In a large bowl, combine the chickpeas, avocado, 2-4 tablespoons of lemon, sea salt and black pepper to taste. Use a fork or other utensil to mash all the ingredients together, until desired consistency is reached.
3. Add the celery, red onion, dill, and sriracha to the bowl and mix.
4. In a blender, combine the tahini, the rest of the lemon juice, black pepper and minced garlic. Add water and blend well until smooth. Add more water 1 tbsp at a time if needed to reach desired consistency. Set dressing aside.
5. Preheat your grill over medium heat. Grill your kabobs for about 8 minutes per side or until cooked through.

Plate your salad and lay kabobs over top. Drizzle with desired amount of tahini dressing. Enjoy!