Begin by finely dicing the bell pepper and chopping the green onions. Mince the sun-dried tomatoes and dates, then roughly chop the parsley and mint.

Toast the bread in a toaster or under a broiler for about 2-4 minutes until golden and crispy.

Rinse and drain the chickpeas. Use a fork to mash them gently in a mixing bowl.

Add the oregano, coriander, cumin, onion powder, black pepper, zaatar, and red pepper flakes to the mashed chickpeas. Stir well to distribute the spices.

Gently fold in the diced bell pepper, chopped green onions, minced sun-dried tomatoes, sliced olives, minced dates, and salt.

In a small bowl, whisk together the tahini, lemon juice, and hot water until smooth.

Spread the chickpea salad mixture over the toasted bread slices. Optionally add fresh greens, then top with another slice of bread.