2 teaspoons olive oil
1 (15.5-ounce) can chickpeas, drained, rinsed, patted dry
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1 1/2 cups parsley leaves
3/4 cup mint leaves
1 1/4 cups extra-virgin olive oil
6 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon kosher salt
4 cups cooked quinoa, farro, barley, or brown rice
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
2 mini seedless cucumbers, halved, sliced
2 avocados, halved, pitted, sliced
4 cups watercress or baby arugula
1/2 cup pickled red onions
4 teaspoons toasted sesame seeds