For the Crunchy Chickpea Salad:

• 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 large red bell pepper, finely diced
• 1 large green bell pepper, finely diced (or use another color like yellow or orange)
• 3–4 celery stalks, finely diced
• 1/2 medium red onion, finely diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped (optional, but highly recommended)
• 1/4 cup toasted sunflower seeds or pepitas (pumpkin seeds) for extra crunch (optional)
• Salt and freshly ground black pepper to taste

For the Creamy Tahini Dressing:

• 1/2 cup good quality tahini (well-stirred)
• 1/4 cup freshly squeezed lemon juice (about 1–2 lemons)
• 1/4 cup ice-cold water (plus more, 1 tablespoon at a time, to reach desired consistency)
• 2 cloves garlic, minced or grated
• 1 tablespoon maple syrup or agave nectar (optional, for a hint of sweetness)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional)
• 1/4 teaspoon salt, or to taste
• Pinch of cayenne pepper (optional, for a little heat)