Chickpea Flatbread with Herbs and Veggies

In a small bowl whisk together tahini, water, and minced garlic until smooth. Remove 2 tablespoons of sauce and set aside. Stir lemon juice into remaining sauce and season with salt. If needed, whisk in additional water to thin to a drizzling consistency.
In a food processor combine 1½ cups of the herbs and the reserved 2 Tablespoons of sauce. Pulse until finely chopped. Add rinsed and drained chickpeas, cumin, and ½ teaspoon of salt. Pulse to form a coarse spread.
In a medium bowl combine halved tomatoes, chopped English cucumber, chopped green onions, and the remaining ½ cup herbs. Add olive oil, salt, and black pepper to the bowl. Toss to coat.
Lightly toast the lavash flatbread (only toast the bread you will be eating. You can save the rest for later). Spread chickpea mixture on lavash bread. Top with tomato mixture and drizzle with the prepared sauce. Slice into pieces and serve.