To a small bowl, add ⅓ cup tahini,⅓ cup water, 2 tablespoons lemon juice, ¼ teaspoon salt, and 1 clove garlic (peeled and crushed).Whisk for 1 minute or until smooth. Add more water if you want a thinner dressing.
Drizzle the tahini sauce on the salad and toss until the vegetables are coated.
Taste and adjust for salt and lemon juice.
Optionally, add drained and rinsed canned chickpeas, crispy oven-roasted chickpeas, or crispy air-fryer chickpeas (recommended).Garnish with a pinch of driedoregano, sumac, or za'atar.