Begin by zesting one fresh lime into a medium mixing bowl. Then, squeeze the juice from both limes into the bowl, adding a pinch of salt, the tahini, and the olive oil. Whisk the mixture together using a fork or a whisk until it’s smooth and creamy, about 2-3 minutes.

While the dressing sits, chop the cucumbers into bite-sized dice, and slice the celery stalks into thin pieces. Drain the canned chickpeas and rinse them under cold water. Gather ½ cup of finely chopped cilantro.

In a large serving bowl, combine the diced cucumbers, sliced celery, drained chickpeas, and chopped cilantro. Ensure that every ingredient is well mixed together.

Drizzle the creamy dressing over the salad mixture in the bowl. Using two forks or salad tongs, gently toss everything together to coat evenly.

You can serve your salad immediately or allow it to chill in the refrigerator for about 30 minutes to meld the flavors.