Step 1

Put 1/2 the can of chickpeas in a large bowl. With the back of a fork, mash the chickpeas until they are course and mealy. Stop before you make them into a paste. Then add in the other half of the chickpeas and keep them whole.

Step 2

To the bowl, add the tomatoes, onions, cucumbers, and cilantro.

Step 3

Make the dressing by combining tahini, lemon, water and salt and mixing until well combined. It will be smooth, fairly thick and creamy.

Step 4

Pour the dressing over the salad and mix until well combined.

Step 5

Enjoy on toast, in a sandwich, on crackers or over greens. Cover and refrigerate and eat within 3-4 days for best quality.