Mexican Chop Salad with Creamy Cumin Paprika Dressing

Combine all salad ingredients in a large bowl (thinly sliced romaine, chopped radishes, chopped cucumber, chopped bell pepper, deseeded and chopped jalapeño, chopped fresh cilantro, chickpeas, chopped avocado, and shaved or shredded carrot). Whisk together the dressing ingredients (vegan mayo, juice of 1 lime, ground cumin, ground paprika, dash of ground garlic, dash of ground onion, sea salt, pepper, and 4-6 tablespoons of ice cold water) until creamy. You may need to add a little more water to thin out the dressing to your desired consistency. Toss the salad in the dressing and serve immediately.