Chickpea-Herb Flatbreads

For sauce: In a small bowl whisk together tahini, water, and garlic until smooth. Set aside 2 tablespoons. Stir lemon juice and salt into remaining sauce. Thin to drizzling consistency with water, if necessary.

In a food processor combine 1 1/2 cups herbs and reserved 2 tablespoons sauce. Pulse until finely chopped. Add chickpeas, cumin, and 1/2 teaspoon salt; pulse to form a coarse spread.

For salad: In a large bowl combine tomatoes, cucumber, green onions, and remaining 1/2 cup herbs. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; toss. Spread chickpea mixture on each flatbread. Top with salad; drizzle with sauce. Serve with lemon wedges.