Line a baking tray with paper towels, and pour the drained chickpeas on top. Pat well to dry, and then remove the paper towels.
Add the oil and spices to the chickpeas, and stir to coat the chickpeas.
Make sure the chickpeas are spread in an even layer on the baking tray, and roast until golden and crisp outside, about 30 to 40 minutes, tossing every 10 to 15 minutes. Cool slightly.
For the Tahini Dressing:
Whisk together the tahini and lemon juice in a small-medium bowl. While whisking, add the water ½ tablespoon at a time until it reaches your desired consistency. Whisk in the salt and black pepper.
For the Salad:
Arrange the lettuce on 2 plates. Top each with half of the tomato, cucumber, onion, and chickpeas. Sprinkle the sesame seeds on top and drizzle on the dressing.
Serve immediately.
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Notes
Recipe Yield: This salad serves 2 as a main course or 6 as a side salad.
Chickpeas: If you can’t find no-salt-added canned chickpeas, you can use salted canned chickpeas and reduce the amount of salt you add to ¼ teaspoon.