Finely dice the bell pepper, chop the green onions, and mince the sun-dried tomatoes and dates. Roughly chop the parsley and mint, and place all in a large mixing bowl.

Lightly toast bread slices in a toaster or skillet over medium heat until golden brown and slightly crispy, about 3-4 minutes.

Drain and rinse the chickpeas. Mash them in a large mixing bowl until mostly chunky, leaving some whole for texture.

Add spices to the mashed chickpeas and stir well to evenly distribute.

Gently fold in the diced bell pepper, chopped green onions, minced sun-dried tomatoes, chopped olives, diced dates, and a pinch of salt.

In a small bowl, whisk tahini and lemon juice until smooth, then gradually add hot water to achieve the desired creamy consistency.

Pour the tahini dressing over the chickpea mixture and toss until well coated.

Spread the chickpea filling onto the toasted bread slices and, if desired, top with fresh greens like spinach or arugula.