Rinse and drain the chickpeas well; dry off with kitchen paper or a cloth to remove as much moisture as possible. Peel the garlic and slice finely.
Mix the tahini with the water, 30 ml of olive oil and the lemon juice, beating with a whisk or emulsifying inside a closed jar. Check the texture and correct with water or oil if you want a more honeyed or liquid texture; add a little honey if you prefer more sweetness.
Heat a pan with the cumin, let it release its aroma and remove. Add more oil oil and fry the chickpeas for one or two minutes. Add the garlic and stir. Sauté for 5-6 minutes until well browned and drain on kitchen paper; Transfer to a salad bowl and season while hot with the cumin, paprika, salt and pepper.
combine the crumbled cheese with the remaining tablespoon of olive oil, plus paprika and pepper, with a little lemon zest if desired. Mix with the chickpeas and add the tahini vinaigrette.