Combine vinegar, oil, tahini, honey, and garlic in a blender, a jar with a tight-fitting lid, or a medium bowl. Blend, shake, or whisk until smooth. Season with salt and pepper. If the dressing is too thick, add water 1 tablespoon at a time, blending after each addition to see if it’s the correct consistency.
The dressing will thicken as it stands, or after refrigerating, so thin as needed with additional water. Store in the fridge in a jar with a tight-fitting lid. Btw, this makes way more than you'll need for this little salad.
In a large serving bowl, combine chickpeas, red pepper, cucumber, and green onion. Set aside.
Brush flatbread with olive oil. In a small grill pan over medium heat, grill bread until toast marks appear, and bread is heated through. Tear into 1-inch pieces. Set aside.
In the same pan, toast the sesame and cumin seeds over medium heat until the sesame seeds begin to turn golden brown and the seeds are very fragrant. Remove from pan, and set aside.
Pour dressing over salad and lightly toss to combine. Top with toasted seeds and flatbread croutons. Enjoy!