In a medium bowl, combine tahini, the fresh juice of one lemon, and two tablespoons of olive oil. Whisk these ingredients together until smooth and creamy, about 1 minute.

Gradually add warm water, a tablespoon at a time, until the desired consistency is achieved.

Slice half a red onion thinly and place the rings in a small bowl of cold water. Allow them to soak for about 5 minutes.

In a large mixing bowl, combine one can of drained and rinsed chickpeas, one diced cucumber, and one cup of halved cherry tomatoes.

Add the soaked red onion and a handful of chopped fresh parsley.

Drizzle the creamy lemon tahini dressing over the salad ingredients and gently toss to coat everything evenly.

Taste your salad and season with salt and freshly cracked black pepper to your liking.