Chickpea and Brussels Sprout Salad With Tahini Dressing

Rinse the chickpeas and drain well to remove all the excess liquid. Place in a large bowl.

Cut the stem end off each Brussels sprout and then slice in half. Place in a food processor and pulse a few times until shredded but not pureed. Add to the chickpeas.

Make the lemon tahini dressing by combining the sesame paste with the water and lemon juice. Grate in the garlic, using a fine grater, and season with salt and pepper to taste. If you'd like a slightly thinner consistency, add an additional tablespoon of water.

Toss the chickpeas and Brussels sprouts with half of the lemon tahini dressing (or more as desired) and the za'atar.