Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse and drain the canned chickpeas. Pat them dry with a paper towel to ensure they are as dry as possible.
3. In a mixing bowl, combine the chickpeas with olive oil, ground cumin, smoked paprika, salt, and pepper. Toss until the chickpeas are evenly coated.
4. Spread the chickpeas in a single layer on a baking sheet. Bake in the preheated oven for 25-30 minutes until crispy and golden, shaking the pan halfway through to ensure even cooking.
5. While the chickpeas are baking, prepare the salad dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, and a pinch of salt until smooth. Add more water if necessary to reach desired consistency.
6. In a large salad bowl, combine the chopped cucumber, diced tomatoes, diced red onion, and chopped parsley.
7. Once the chickpeas are done, let them cool slightly before adding them to the salad bowl with the veggies.
8. Drizzle the tahini dressing over the salad and toss gently to combine. Serve immediately, garnished with extra parsley if desired.