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Make the dressing: In a small bowl, whisk ½ cup tahini, ½ cup water, 3 tablespoons lemon juice, and ¾ teaspoon salt until smooth and creamy. Add 1 clove garlic (crushed) and let it rest for about 10 minutes, then remove the garlic. If the dressing is too thick, mix in a little more water until it’s easy to pour.
Prep the salad: Chop 1 head Romaine lettuce, dice 1 medium cucumber and 2 vine tomatoes, finely chop ½ cup parsley, and slice 2 green onions. Drain and rinse 2 cans chickpeas, then add everything to a large bowl.
Mix and serve: Pour the dressing over the salad and toss well. Taste and adjust with more lemon juice or salt if needed. Sprinkle with dried oregano, sumac, or za’atar, and serve fresh or lightly chilled.