Step 1

Preheat oven to 450°F.

Step 2

Drain and rinse chickpeas. Place on a clean towel or paper towels and pat dry, then transfer to a large bowl.

Step 3

Add oil, sesame seeds, and spices to the bowl with the chickpeas; stir to combine.

Step 4

Transfer chickpeas to a large baking sheet pan and spread out in an even layer. Place in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until slightly crispy, about 15 minutes. (Reserve bowl for the salad.)

Step 5

Meanwhile, wash and dry the fresh produce.

Step 6

Peel, trim, and coarsely grate carrots; transfer to the reserved bowl.

Step 7

Trim and medium dice cucumber. Medium dice tomatoes; add both to the bowl with the carrots.

Step 8

Trim off and discard tops and root ends of radishes; thinly slice and add to the bowl.

Step 9

Cut romaine crosswise into thin (shred-like) strips and add to the bowl.

Step 10

Shave cilantro and parsley leaves off the stems; discard stems and mince the leaves. Add both to the bowl and toss to combine the salad. Set aside.

Step 11

Peel and mince garlic; place in a small bowl.

Step 12

Juice lemons into the bowl with the garlic. Add tahini, water, Dijon, sugar, and spices; whisk to combine the dressing.

Step 13

To serve, divide salad between plates. Top with crispy chickpeas and drizzle with dressing. Enjoy!