4 1/2-ish cups cooked chickpeas (from 3 cans or from 1 1/2 cups dried)
1 large or 2 small shallots, finely minced
1 bunch cilantro, leaves and fine stems chopped, thick stems reserved for another use
2 Tablespoons sesame seeds
2 teaspoons cumin seeds
Juice and zest 1 organic lemon
1/3 cup extra-virgin olive oil
1 large clove garlic, roughly chopped
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper