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1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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2
In a large bowl, mix together the oregano, thyme and cumin with 1/2 teaspoon of the salt.
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3
Add the chickpeas and then the olive oil, and toss until the chickpeas are evenly coated with the spice mixture.
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4
Spread the chickpeas out onto the baking sheet and bake for 20 minutes.
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5
Add the parsley leaves to the bowl where the chickpeas were tossed.
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6
Gently stir the parsley leaves so they are coated with the leftover oil and spices and set aside.
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7
While the chickpeas are cooking, whisk together the yogurt, lemon juice, tahini, garlic and remaining 1/2 teaspoon salt in a medium bowl.
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8
Refrigerate until ready to serve.
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9
Remove the baking sheet from the oven, sprinkle the parsley leaves on top of the chickpeas and cook for another 10 minutes.
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10
(Try to avoid the parsley touching the parchment paper, as it is more likely to burn this way.)
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11
To serve: On a large platter, put down a layer of the chopped lettuce and top with the tomatoes and cucumbers.
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12
Scatter the crispy chickpeas over the top of the salad.
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13
Drizzle the yogurt and tahini dressing over top of the chickpeas, sprinkle with the sesame seeds and serve with hot sauce on the side if desired.
