Begin by draining and rinsing one can of chickpeas under cold water in a sieve.

Next, chop your fresh vegetables: dice the cucumber, finely chop the red onion, and halve the cherry tomatoes.

In a skillet over medium heat, add sunflower seeds and toast them for about 2-3 minutes until fragrant.

In a small bowl, whisk together tahini, fresh lemon juice, olive oil, maple syrup, salt, and pepper.

In a large mixing bowl, combine the prepared chickpeas, chopped vegetables, and mixed greens. Drizzle the dressing over and toss gently.

Serve immediately, topped with toasted sunflower seeds for added crunch.