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Drain and rinse the chickpeas well. This step is optional but recommended: Using a clean kitchen towel dry the chickpeas. Add the chickpeas to a bowl along with 1 Tablespoon of olive oil, ½ teaspoon of smoked paprika powder, ¼ teaspoon cumin powder, and ¼ teaspoon of sea salt. Mix to coat the chickpeas well.
Add ½ cup of tahini to a bowl along with 1-2 Tablespoons of water. Using a fork, mix to combine. The tahini will thicken quite a lot. Add another 1-2 Tablespoons of water and mix. Continue this process until the tahini is thinned out and a bit more runny. Next, add the juice of 1 lemon, ½ a teaspoon of sea salt, a bit of ground black pepper and 2 teaspoons of maple syrup (or honey). Mix again and give it a taste. Adjust seasoning if needed.
Grab a big salad bowl and add the washed and chopped romaine lettuce, cubed cucumber, diced green apple, chopped spring onion and the seasoned chickpeas. Drizzle with the tahini dressing and toss well.