Spiced Chickpea Salad with Tahini and Pita Crunch

0 Put [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="0"] in a small skillet over medium heat. Add [wprm-ingredient text="½ cup chopped red onion" uid="1"], [wprm-ingredient text="2 cloves finely chopped garlic" uid="2"],  and a large pinch of salt. Cook 5 minutes, stirring occasionally, until softened. Stir in [wprm-ingredient text="½ teaspoon ground cumin" uid="3"], [wprm-ingredient text="½ teaspoon ground coriander" uid="4"], [wprm-ingredient text="½ teaspoon ground turmeric" uid="5"], and [wprm-ingredient text="¼-½ teaspoon cayenne pepper" uid="6"]. Cook 30 seconds more to "bloom" the spice in the oil. 
1 Take the pan off the heat. Add [wprm-ingredient text="2 tablespoons fresh lemon juice" uid="8"] and [wprm-ingredient text="2 tablespoons tahini paste" uid="7"]. Stir until blended to the consistency of pancake batter. If your tahini paste has a thicker consistency, you can drizzle a teaspoon or two of water to lighten it.
2 Put [wprm-ingredient text="1 15-ounce can drained chickpeas" uid="10"], [wprm-ingredient text="1 cup halved cherry or grape tomatoes" uid="11"], [wprm-ingredient text="3 chopped green onions" uid="17"], [wprm-ingredient text="1 seeded and finely chopped jalapeno pepper" uid="16"], and [wprm-ingredient text="¼ cup chopped fresh cilantro" uid="15"] in a salad bowl or mixing bowl.  Scrape the tahini mixture out of the skillet onto the salad. Toss everything together. 
3 Sprinkle [wprm-ingredient text="1 cup crumbled pita chips" uid="13"] and [wprm-ingredient text="½ cup feta cheese" uid="14"] over the salad. Toss gently and serve.