Mediterranean Chickpea Salad

Bahan-bahan (6 porsi)

• 2 (15 oz / 425g) cans chickpeas, (drained and rinsed (see Note 1))
• 4 cloves garlic, (minced, grated, or crushed with a press)
• 2 teaspoons Aleppo pepper ((or ½ tsp red pepper flakes))
• ¼ cup (56g) extra virgin olive oil
• 1 teaspoon coriander seeds, (lightly crushed (see Note 2))
• 1 teaspoon cumin seeds ((see Note 2))
• 1 tablespoon preserved lemon, (minced (or the zest of 1 lemon below / 1 TBSP zest))
• 2 medium lemons, (juiced)
• 1 tablespoon sumac, (more for finishing (optional, see Note 3))
• Kosher salt
• 1 heaping cup (100g) thinly sliced red onion
• 4 Persian cucumbers ((or ~10 oz / 285g English cucumber), diced)
• ¼ cup (32g) roasted white sesame seeds
• ½ cup (8g) flat leaf parsley leaves and tender stems, (chopped)
• ½ cup (8g) fresh mint leaves, (chopped)
• ⅓ to ½ cup (75 to 112g) tahini, ( well-stirred (see Note 4))
• 3 to 4 tablespoons ice water
• ½ teaspoon pure maple syrup, (more as needed)
• A few pinches of flaky sea salt