Ingredients

• For the dressing
• 3 tablespoons tahini, well stirred
• 3 tablespoons water
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

• For the salad
• 2 hearts of romaine lettuce, shredded (about 7 cups)
• 1/2 English cucumber, quartered and sliced
• 1 cup halved grape tomatoes
• 1/4 cup thinly sliced red onion
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Pinch ground cayenne pepper
• 1/4 teaspoon salt
• One 15-ounce can no-salt-added chickpeas
• 2 tablespoons olive oil
   

  Directions

  For the dressing. Whisk the tahini, water and lemon juice together in a medium bowl, until creamy and well blended. Stir in the parsley, salt and black pepper.
  For the salad: Toss the lettuce, cucumber, tomatoes and red onion together in a large bowl.
  Combine the cumin, coriander, cayenne pepper and salt in a small bowl.
  Drain and rinse the chickpeas, then dry them as thoroughly as possible by placing them on top of a paper towel in a bowl and patting them dry with an additional paper towel. Remove and discard any skins that fall off, but don’t worry about getting them all.
  Heat the oil in a medium skillet over medium-high heat. Add the chickpeas and cook for 8 to 10 minutes, shaking or stirring occasionally until they have crisped and become lightly browned. Stir in the spice mixture and toss to coat, then transfer the chickpeas to a plate.
  Add the dressing to the salad and toss to incorporate, then toss in the chickpeas and serve.