Soak the dried chickpeas overnight in water.

Drain and rinse the chickpeas, then boil in a pot of water until tender, about 60 minutes.

In a blender, combine tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth.

In a serving bowl, layer the cooked chickpeas and drizzle with tahini sauce. Top with parsley, tomatoes, and pickled onions.