For the Salad:

2, 14 oz can chickpeas, drained and thoroughly rinsed

8 oz cherry tomatoes (tri colored is lovely) washed and halved

1 English cucumber, seeded and large diced

1 cup densely packed minced parsley (about 3 cups unchopped)

1/4 cup diced red onion

1/2 cup pitted olives (black or green or a combination)

1 avocado, peeled, pitted and cut into chunks

Zest and juice of a lemon

1 teaspoon freshly ground black pepper

For the dressing:

1 tablespoon Dijon mustard

1 tablespoon tahini

1 tablespoon red wine vinegar

Zest and juice of a lemon

Freshly ground black pepper to taste

1/2 cup filtered water

In a large mixing bowl combine all the salad ingredients.
In a separate bowl make the dressing. Combine the mustard, tahini, red wine vinegar, lemon zest and juice, salt and pepper. Mix to combine.
Whisk in the filtered water, tasting as you go, you may like a little less or a little more depending on your taste. Adjust the pepper to your liking.
Pour the dressing over the salad ingredients, gently combine. Serve or the salad will happily sit in the fridge for up to 4 days.