Chickpea Salad

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1/2 cup tahini

Juice of 2 lemons (1/4 cup)

3 cloves garlic, minced

1/2 cup olive oil

1 1/2 teaspoons kosher salt

Freshly cracked black pepper, to taste

Two 15-ounce cans chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1/4 cup parsley, finely chopped

4 scallions, finely sliced