Gaucho Salad with Chimichurri Dressing

Name: Gaucho Salad with Chimichurri Dressing
Cook time: 45 min
Total time: 45 min
Cuisine: American, Latin American
Ingredients: One 15-ounce can chickpeas; 2 tablespoons extra virgin olive oil; ½ teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ cup roughly chopped flat-leaf parsley; ½ cup roughly chopped cilantro; 2 garlic cloves (roughly chopped); 1 teaspoon dried oregano; ½ teaspoon Kosher salt; ½ teaspoon crushed red pepper flakes; ½ cup extra virgin olive oil; ¼ cup red wine vinegar; ¼ cup freshly squeezed lemon juice (about 2 lemons); 1 pound chicken tenderloins; 1 teaspoon kosher salt; 1 teaspoon ground cumin; 1 tablespoon tamari or soy sauce; 1 cup frozen fire-roasted corn kernels; 6 cups spring greens or baby romaine lettuce; 1 cup halved lengthwise and thinly sliced Persian cucumber; 1 cup halved grape tomato; 1 avocado (diced)