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Dried chickpeas soak overnight with a teaspoon of baking soda. Cook for 60-75 minutes with baking soda until very soft. Reserve a small handful of whole chickpeas as garnish. Blend hot chickpeas with garlic, lemon, salt, ice cubes (yes, they help the emulsion) and a generous quantity of good tahini. Result: smooth, silky, pale-gold. Plate in a wide bowl; swirl with the back of a spoon; top with chickpeas, paprika, parsley, olive oil, cumin.
Vegetables are diced into uniform 5 mm cubes, knife work matters. Lemon juice, olive oil and salt are the only dressing; sometimes a teaspoon of sumac or a clove of crushed garlic. Eaten freshly made; doesn't keep, the cucumbers weep.
Chicken breasts butterfly and pound to 5 mm thick. Dredge through seasoned flour, beaten egg, then panko breadcrumbs mixed with paprika, garlic powder and a pinch of cumin. Shallow-fry in 1 cm of oil at 175°C 2-3 minutes per side until deep gold and crisp. Drain on paper. Lemon wedges.