If using dry chickpeas: soak overnight, next day simmer for 20-40 minutes until cooked but not mushy, drain set aside and save 2 cups of the cooking water.
In a medium pot heat 2 tablespoons of olive oil and sauté onion until soft. Meanwhile in small bowl mix the tahini with the lemon juice and 3-4 tablespoons of water.
Once onion is soft, add garlic and sauté for a minute, then add rice and beans and stir until they are coated in oil.
Add the tahini-lemon mixture, salt, pepper, bay leaf and about 1 1/2 cup of the water leftover from the chickpeas (if cooked from dry, otherwise just regular water) and simmer for about 15-20 minutes, until rice is done, and water has been absorbed. You may add more hot water if needed.
Serve with extra lemon and chopped parsley.