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

Preheat your toaster or oven to medium heat. Toast the bread slices until golden brown and crisp, approximately 3-5 minutes.

In a large mixing bowl, drain and rinse the chickpeas thoroughly. Use a fork or potato masher to mash them gently until about 75% crushed.

Sprinkle the mashed chickpeas with oregano, coriander, cumin, onion powder, black pepper, zaatar, and red pepper flakes. Mix well.

Fold in the diced bell pepper, sliced green onions, sun-dried tomatoes, olives, minced dates, and salt into the chickpea mixture.

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

Pour the tahini dressing into the chickpea mixture, stirring until well-coated.

Spread a generous portion of the chickpea salad mixture onto the toasted bread slices and add greens if desired.