Boil the eggs in a medium saucepan until done to your liking, around 8-10 minutes. Once cooled, peel and cut both in half.

Meanwhile, heat 1 tablespoon olive oil in a large, non-stick pan over medium heat.

Add the onion and garlic and cook for around 8-10 minutes until softened.

Ads in the cumin seeds, ground cumin, and drained beans. Continue to cook the mixture on medium heat, using a fork or spatula to partially crush some of the beans.

Remove from the heat, mix in the second tablespoon of olive oil, and season generously with salt and pepper.

Make a quick dressing by whisking the tahini, lemon juice, and olive oil together in a bowl.

Arrange the lettuce wedges, boiled eggs, tomatoes, and spiced bean mixture on a serving platter.

Drizzle on the dressing, and finish with chili flakes and chopped parsley.

Season with salt and pepper and serve immediately.