Drain the canned chickpeas in a colander over the sink. Rinse them under running water and pat them dry.

Halve the cucumber crosswise, then quarter each half. Slice away the seeds and cut each quartered cucumber crosswise into small chunks.

Halve the tomato lengthwise, slice to remove the stem, and scoop the seeds out. Cut each half into 1/4-inch strips, then each strip into small cubes.

Halve the red onion lengthwise and peel away the skin. Trim one end and lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so the root stays intact. Turn the half 90 degrees and grip the root. Slice the red onion horizontally, again leaving 1/8 inch at the end to keep the root intact. Slice the red onion into small, even cubes. Discard the root.

Finely mince the peeled garlic.

Finely chop the fresh parsley.

Make the sauce: In a small mixing bowl, add 1 tbsp tahini paste, 2 tbsp olive oil, 1 tsp sesame oil, 1 tbsp vinegar, 1/2 tsp salt, 1/4 tsp ground black pepper, 2 tsp sugar and 1/2 tbsp unsalted roasted sesame seeds. Mix well.

Assemble the salad: Arrange 6 oz canned chickpeas, 4 oz unsalted dark red kidney beans, 4 oz cucumber chunks, 3 oz cubed tomato, 1 oz diced red onion, 1/2 tbsp minced garlic, and 2 tbsp chopped parsley on a large platter.

Add the dressing: Drizzle the sesame tahini dressing over the salad before serving.

Toss well and serve!