For the Chickpea Salad

• 2 ¼ cups cooked chickpeas (from ~1 ½ x 15-oz cans; low-sodium, rinsed & drained well)
• ¾ cup finely chopped red bell pepper
• ¼ cup finely diced cucumber (seeded and patted dry)
• 6 tablespoons thinly sliced green onions (scallions)
• 4 ½ tablespoons chopped oil-packed sun-dried tomatoes (drained and patted dry)
• 3 tablespoons chopped Kalamata olives (patted dry)
• ¾ cup freshly chopped parsley
• 6 tablespoons freshly chopped mint
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons ground cumin
• ¾ teaspoon onion powder
• ¼ teaspoon smoked paprika
• ¾ teaspoon freshly ground black pepper
• ⅛ –¼ teaspoon fine salt (to taste (start with ⅛ tsp))
• 1 ½ teaspoons za’atar (optional, recommended)

For the Creamy Tahini Dressing

• 4 ½ tablespoons tahini
• 1 ½ tablespoons fresh lemon juice
• 1 ½ to 3 tablespoons hot water (as needed)

For Assembly

• 6 slices bread (e.g., whole wheat, sourdough, or pita)
• Optional: crisp lettuce (sliced tomatoes, extra cucumber)