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(click stars to vote) Chickpea Salad with Creamy Smoky Tahini Dressing Servings: (6-8 as a side, or 4 as a main) Ingredients For the smoky tahini dressing: cup tahini 2 tablespoons olive oil, (sub water for oil-free) 2 tablespoons lime juice, (or lemon juice) 1 teaspoon smoked paprika 1 teaspoon Dijon mustard 1 teaspoon maple syrup or agave teaspoon salt, (or to taste) teaspoon garlic powder teaspoon black pepper 1 -2 tablespoons water, as needed For the salad: 2 cans (14oz each) chickpeas, drained and rinsed (3 cups) English cucumber, diced (1 cup) 1 cup grape or cherry tomatoes, halved small red onion, finely chopped cup fresh dill, finely chopped (or sub parsley or cilantro) cup roasted salted pepitas, (or sub pistachios, sunflower seeds, or slivered almonds) Instructions Make the dressing: In a small bowl or jar, whisk together the tahini, olive oil, lime juice, smoked paprika, Dijon, maple syrup, salt, garlic powder, and black pepper