In a dry pan over medium heat, toast the coriander seeds and cumin seeds for about 2 minutes, stirring occasionally, until fragrant. This releases their essential oils and deepens their flavor. Pour the olive oil into the same pan and let it heat for another minute. While the oil heats, mince the garlic and combine it with the Aleppo pepper and smoked paprika in a small bowl. Carefully pour the hot oil mixture over the garlic-spice blend and let it sit for 1 minute to bloom the flavors—this technique infuses the oil with intense aromatics that will coat every chickpea.

While the oil is blooming, drain and rinse the chickpeas thoroughly, then place them in a large bowl. Dice the red onion into thin slices and soak them in ice water for 10 minutes—this mellows their sharp bite and adds a pleasant crunch. While the onions soak, prepare the tahini sauce by whisking together tahini, fresh lemon juice from 1 lemon, maple syrup, and flaky sea salt in a small bowl. Add the ice water slowly while whisking to achieve a smooth, pourable consistency—I always add it gradually to keep the sauce fluffy rather than overly thick. Finely dice the preserved lemon into 1/8-inch pieces, dice the persian cucumbers into 1/2-inch cubes, chop the parsley and mint, and toast the sesame seeds in a dry pan for about 1 minute until fragrant.

Pour the warm aromatic oil from Step 1 over the drained chickpeas in the large bowl, making sure to scrape all the garlic and spice mixture into the bowl. Add the finely diced preserved lemon, sumac, and juice from the remaining lemon. Season with salt to taste and toss gently but thoroughly, ensuring every chickpea is coated with the flavorful oil and spices. Let this sit for a few minutes to allow the chickpeas to absorb the flavors while you drain and pat dry the soaked red onions.

Add the drained red onions, diced cucumbers, toasted sesame seeds, and half of the fresh herbs (parsley and mint) to the dressed chickpeas. Toss everything together gently to combine without crushing the chickpeas. Spread a generous layer of the tahini sauce on each serving plate, creating a base that will support the salad. Top with a generous portion of the chickpea salad mixture, allowing some of the flavorful oil to drizzle onto the tahini sauce. Garnish with the remaining fresh herbs for brightness and visual appeal. I like to serve this at room temperature for the best flavor development, as the spices and citrus truly shine when not cold.