Wash and dry the mixed salad greens thoroughly (use a salad spinner if available). Slice the cucumber into half-moons, halve the cherry tomatoes, and thinly slice the red onion. Drain and rinse the canned chickpeas and pat them dry with paper towels. In a large bowl, combine the greens, cucumber, tomatoes, red onion, chickpeas, and chopped parsley. Toss gently to combine and set aside while you make the dressing so the flavors marry.

Tahini Dressing

Emulsify the tahini

Place the tahini in a medium bowl. Add the lemon juice and stir vigorously — the tahini will thicken initially.

Add the warm water, olive oil, grated garlic, maple syrup (or honey), ground cumin, kosher salt, and black pepper. Whisk or stir vigorously until the mixture becomes smooth and pourable. If the dressing remains too thick, add warm water 1 teaspoon at a time until you reach a creamy, drizzling consistency (total water may reach 4–5 tbs depending on tahini). Taste and adjust seasoning with more lemon, salt, or sweetener as desired.

Combine and Serve

Pour about half of the dressing over the prepared salad and toss gently to coat evenly. Add more dressing as desired, tossing again to combine. Transfer the dressed salad to a serving platter or individual bowls.

Scatter the toasted sesame seeds and crushed nuts over the top for crunch. Serve with extra lemon wedges on the side so diners can add brightness if they like.

If not serving immediately, keep the dressing separate and store in the refrigerator up to 3 days; bring to room temperature and thin with a little warm water before using.