1. Ingredients
    • 2 cucumbers, thinly sliced
    • 1 cup cooked chickpeas, drained
    • 1 large carrot, julienned
    • ½ red onion, thinly sliced
    • 1 cup chopped fresh herbs (cilantro + parsley)
    • 2 tbsp sesame seeds
    • 1–2 green chilies, sliced
    Dressing
    • 2 tbsp olive oil
    • 1½ tbsp lemon juice
    • 1 tbsp soy sauce
    • 1 tsp honey
    • 1 tsp sesame oil
    • 1 small garlic clove, minced
    • ½ tsp grated ginger
    • Salt & black pepper
    Method
    1. Toast chickpeas: Pat dry, then pan-fry in 1 tsp oil over medium-high heat for 6–8 min until golden and slightly crisp.
    2. Make dressing: Whisk everything together.
    3. Combine: Add cucumber, carrot, onion, herbs, chilies, chickpeas, and sesame seeds to a large bowl.
    4. Dress: Pour over the dressing and toss gently.
    5. Serve immediately for maximum crunch.
    Tip: For a more filling version, add avocado or grilled chicken.