Grab 4 salad bowls or plates and divide up the salad leaves between them.
Add a few slices of avocado to each, then follow with piles of roasted vegetables and the chickpeas.
Spoon on the houmous and the roasted chickpeas.
Mix the tahini, lime and maple syrup together, thinning with enough water to make a dressing that can be drizzled over.
Remove the eggs from the marinade. Wear gloves unless you fancy pink stained hands. Drain the eggs on paper towels and cut in half. Place 2 halves on each salad.
Drizzle the tahini dressing over the top and serve.