In a large bowl mix together the chickpeas with the celery, red onion, slivered almonds, raisins, dried cranberries and fresh parsley. Stir to combine and set aside.
In a separate, smaller bowl, stir together the ingredients for the tahini sauce. If sauce is too thick, slowly add water (or more fresh orange juice) 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning as needed.
Combine the sauce with the salad mixture and gently stir to coat.
Serve a big scoop in pita or warm naan and top with fresh greens of your choice.