Take a large serving platter. Layer most of the veggie chips, leaving some aside for garnish.
Then layer the cooked chickpeas over it. Scatter 1½ tablespoons chopped cilantro and 1/2 teaspoon ground cumin over the chickpeas.
Combine yogurt, tahini, garlic, remaining cumin and salt very well. Adjust the salt as per taste.
Pour the yogurt sauce all over to cover the chickpeas.
Heat olive oil and take the pan away from the heat source. Add paprika and red pepper.
Drizzle seasoned oil all over the yogurt sauce.
Garnish with remaining cilantro, vegetable chips and toasted pine nuts. Serve immediately.
If you want to make your own vegetable chips, scroll down to the recipe below.
Reduced fat yogurt works fine as tahini will add extra creaminess. Whole milk yogurt is ok too.
If yogurt is too thick, then whisk in some water to a slight pouring consistency.
Serve salad immediately to ensure the chips are crispy. Or add chips when ready to eat.
If using home cooked chickpeas, be sure to cool them completely before use.
* Nutrition facts not including vegetable chips.* Sodium value may vary. The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in spice mixes and other ingredients.