Levantine Spiced Chickpea & Cucumber Salad with Tahini-Lemon Dressing

Preheat the oven to 400°F (204°C). Rinse 30 ounces of canned garbanzo beans thoroughly under cold water. Transfer them to a clean kitchen towel and pat them completely dry to ensure they get maximum crispiness when roasting.

Transfer the dried garbanzo beans to a baking sheet. Toss with 1.5 tablespoons of extra virgin olive oil, 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated. Spread them out in a single layer.

Roast the garbanzo beans in the preheated oven for 30 to 35 minutes, shaking the pan halfway through, until they are golden brown and crispy. Remove from the oven and let them cool for 10 minutes to maintain their crunch.

While the chickpeas roast, prepare the vegetables. Wash and dice 1 whole English cucumber. Wash and halve 1 pint of cherry tomatoes. Finely dice 1/2 of a medium red onion. Finely chop 1 bunch of fresh flat-leaf parsley and 1/2 bunch of fresh mint leaves. Combine these in a large mixing bowl.

Create the tahini-lemon emulsion. Grate or finely mince 2 garlic cloves. In a medium bowl, whisk together 1/3 cup of tahini paste, the juice of 2 lemons (about 4 tablespoons), the minced garlic, 1 teaspoon of pure maple syrup, and 1/2 teaspoon of kosher salt. The mixture will initially seize up and become very thick.

Slowly drizzle in 3 to 4 tablespoons of ice-cold water while whisking vigorously. Watch the mixture transform into a smooth, creamy, pale-ivory emulsion. Whisk in the remaining 1.5 tablespoons of extra virgin olive oil to finish the dressing.

Assemble the salad. Add the cooled roasted spiced chickpeas to the bowl with the cucumber, tomatoes, red onion, parsley, and mint.

Drizzle the creamy tahini dressing over the salad and gently toss to combine. Transfer to serving bowls and dust the top of each portion with 1/4 teaspoon of ground sumac for a bright, tangy finish.