Rinse and drain the canned chickpeas in a colander. Optional: lightly crush half of the chickpeas with the back of a spoon or a fork in a mixing bowl to create texture while keeping the rest whole.

Dice the cucumber, red bell pepper, and finely dice the red onion. Halve the cherry tomatoes and chop the parsley. Slice the avocado only just before serving to avoid browning.

In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, and parsley. Add the baby spinach or mixed greens and gently toss to combine.

Lemon-Tahini Dressing

In a small bowl or jar, whisk together the tahini, lemon juice, olive oil, maple syrup, minced garlic, sea salt, and black pepper. The mixture may thicken and seize—whisk vigorously while adding 1 to 2 tablespoons of water until the dressing reaches a pourable consistency. Adjust salt, lemon, or maple to taste.

Taste the dressing and adjust seasoning: add more lemon for brightness, more maple for sweetness, or additional water to thin. If you prefer a smoother emulsion, blend briefly with an immersion blender or in a small countertop blender.

Assembly & Serving

Pour about half of the dressing over the salad and toss gently to coat. Reserve the remaining dressing for people to add more as desired.

Plate the salad onto individual bowls or a large platter. Top with sliced avocado (if using), toasted pumpkin seeds, and a pinch of red pepper flakes for heat. Serve immediately.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if possible to maintain salad texture.