Chickpea salad with tahini dressing

I've been looking to add more protein to my vegetarian diet, without resorting to paneer or tofu. Beans and lentils are a good option, so I made myself a chickpea salad for lunch at the office. But I was tired of the regular olive oil dressing and decided to try out tahini sauce which I love, and which adds to the protein content anyway. Turns out it's a marriage made in heaven!

Chickpea salad:
Half cup boiled chick peas
Half cup cherry tomatoes, halved
Handful of lettuce leaves, washed and torn
Capsicum - quarter each of green, red and yellow, diced
Spring onion - 1, along with the greens, chopped fine
1 Kakdi, cut into half vertically and sliced

Tahini dressing:
Half cup hung curd
Half cup regular curd
1 tablespoon tahini
1-2 green chillies
Pinch of salt
1 tsp sugar/ honey

Grind together all the ingredients - except the regular curd. Taste to ensure a balance between salt and sweet. Just before serving, mix the regular curd with the rest of the dressing and pour over the salad. Mix well and enjoy with a virtuous halo of wellness!