Arrange green salad on plate. Set aside.
Drain & rinse chickpeas. Place in bowl.
Mix cumin, cayenne and Harissa spices together and coat the chickpeas.
Heat a large pan over medium heat and drizzle with a little oil.
When hot, pour chickpeas into pan, separating them. Toss frequently. Let the chickpeas thicken with the coating then drizzle with agave, stir and then let sit to brown a little.
Add tahini and stir again. Drizzle a more agave and let sit again. You want chickpeas to look a little crispy.
Turn heat off and let sit for a couple minutes to cool and crisp up!
Chop or dice tomatoes and slice red onion. Scatter the tomatoes, onion and chickpeas on top of your green salad.
Cut lemon and squeeze half lemon juice over the salad. Then slice the other half for garnish.