• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/3 cup tahini (sesame seed paste)
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional, for a subtle smoky note)
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro (optional, but adds brightness)
• Salt and freshly ground black pepper, to taste
• 1/4 cup water (or more, to thin the dressing as needed)
• 1 small red onion, finely diced (optional, for a bit of crunch)
• 1/2 cup cherry tomatoes, halved (optional, for added freshness)

When I first learned to make this salad, my Nonna Rosa insisted on using fresh lemon juice, never bottled, saying it made all the difference. I’ve kept that tradition alive, always squeezing lemons by hand, especially when cooking with my girls—it’s a small ritual that brings us closer to the food and to each other.