Heat a small saucepan to med-high heat, spray lightly with cooking oil. Add mushrooms, 1 tsp paprika and 1 tsp chilli flakes. Sauté for 5 mins, tossing occasionally. Season with salt and pepper.
Wipe down saucepan with paper towel. Repeat Step 1 using chickpeas instead of mushrooms.
In a jar, mix the ingredients for the tahini dressing. Shake well to ensure a smooth, creamy consistency.
Arrange half the rocket, red cabbage, carrot, button mushrooms, chickpeas, pepitas and avocado in each serving bowl, keeping ingredients separate. Drizzle with tahini dressing and enjoy!