For Pita Chips:

• 2 pieces pita bread
• 1-2 tablespoons coconut oil, melted
• 2-3 teaspoons Barlean's Energy Blend

For Tahini-Lemon Vinaigrette:

• 3 tablespoons flax oil
• 2 tablespoons tahini
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper

For Salad:

• 1 (15.5-ounce) can chickpeas, rinsed and drained
• 1 cup grape tomatoes, quartered
• 1 English cucumber, seeded and chopped
• 1/2 cup finely chopped red onion
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped