Step 1

Add chickpeas and tahini to a large bowl. Mash with a potato masher and mix in. Add 1-2 tbsp water if needed for mashing.

Step 2

Toast the pecans on a skillet over medium heat for 3 to 4 mins. Add to the bowl. Add the rest of the ingredients and mix well.

Step 3

Taste and adjust the flavor with salt, lime juice, herbs (add parsley or dill). Add a few tbsp of water if needed to adjust consistency(moisture content varies in chickpeas and tahini). Chill (optional) for an hour.

Step 4

Toast the breads if needed. Then layer greens, the chickpea salad, sliced onion or tomato.

Step 5

For additional moisture, spread some hummus on the breads or other dressings of choice.To Store: Refrigerate just the chickpea salad in a covered container for upto 3 days.For Nut-free: Use toasted sunflower seedsFor Gluten-free: Serve the salad without bread or in lettuce cups.