Moroccan warm harissa chickpea salad

Rinse the chickpeas under cold running water, drain thoroughly in a colander, and pat dry with paper towels so they can roast nicely and crispy.

In a small bowl, whisk the tahini with the freshly squeezed juice of half a lemon, 1 tablespoon of lukewarm water, and a pinch of salt and pepper until smooth, creamy, and silky.

Toast the almonds in a dry skillet over medium heat for 2-3 minutes until golden brown, then set aside to cool. Pit the dates and cut them into thin slices, and finely chop the parsley.