marinated chickpeas:

2 cans chickpeas, drained and rinsed

  • add to large bowl and set aside

4 cloves garlic, minced
2 tsp. aleppo pepper (or 1/2 tsp. red pepper flakes)

  • combine in a small bowl

1/4 cup olive oil
1 tsp. coriander seed, crushed
1 tsp. cumin seeds

  • heat oil in a small pan, toast spices for a few minutes until aromatic and browned, then pour over garlic mixture
  • substitute 1/2 tsp. of ground spices (but only toast 30 seconds)
  • rest mixture for a minute, then pour over chickpeas

fresh herbs (cilantro, basil, mint, parsley, etc.)
1 tbsp. preserved lemon (or 1 tbsp. of lemon zest)
2 tbsp. lemon juice
1 tbsp. sumac or tamarind
salt and pepper, to taste

  • chop herbs and reserve some for topping
  • add herbs and remaining ingredients to chickpeas and mix well

dressing

1/2 cup tahini
3-4 tbsp. water
2 tbsp. lemon juice
1/2 tsp. maple syrup
1/2 tsp. kosher salt

  • mix well until emulsified, adding water to thin to desired consistency

assembly

1 cup sliced red onion

  • soak in ice water for 10 minutes, then drain and pat try

10 oz. cucumber, sliced
1/4 cup roasted sesame seeds
chopped herbs from above

  • spread dressing over a plate or shallow bowl
  • top with marinated chickpeas, then add onion, cucumber, sesame seeds, and herbs

source: https://rainbowplantlife.com/chickpea-salad/