Preheat oven to 400 degrees F. Drain the chickpeas, rinse, and pat dry. Transfer them to baking sheet, drizzle with oil, and toss. Sprinkle with a generous pinch of cumin, chili powder, and salt. Toss again, and bake for 15 minutes.
Meanwhile, add onions to large skillet with oil and seasonings.
After 5 min cooking, add red cabbage and bell peppers. Cook another 5 min w/lid on, stirring occasionally.
Add in corn, cook just until peppers are crisp-tender.
Make the guacamole by mashing the avocado in a bowl, and add in the other guacamole ingredients, and stir well.
Make the spicy tahini sauce by whisking together the ingredients in a bowl.