Tuna Chickpea Salad:

• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 (5-ounce) cans tuna packed in olive oil, drained
• 8 ounces English or Persian cucumbers, finely-chopped
• 1/3 cup crumbled feta cheese
• 1/2 cup finely-chopped red onion
• 1/3 cup toasted pine nuts or sliced almonds
• 2 tablespoons chopped fresh dill

Lemon Tahini Dressing:

• 3 tablespoons tahini (plus 3 tablespoons water)
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon fine sea salt salt plus a few twists of black pepper
• zest and juice of 1 lemon (~2 to 3 tablespoons juice)