Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut the aubergine into bite-sized cubes, drizzle with olive oil and harissa, and roast for about 25 minutes.

After 10 minutes, add the rinsed chickpeas to the baking sheet, drizzle with olive oil, salt, and pepper, and roast for an additional 20 minutes.

Smash the cucumbers, chop them, and toss with lemon juice, olive oil, and salt.

Mix tahini with water and lemon juice until smooth, adjusting consistency as needed.

Layer the roasted aubergine, crispy chickpeas, and smashed cucumbers on a serving platter topped with whipped tahini.