Place the cucumbers on a chopping board and use a rolling pin to smash them gently. Roughly chop the smashed cucumbers into 1-inch pieces and transfer to a sieve placed over a bowl. Sprinkle with a big pinch of salt and leave to sit for 10 minutes to draw out excess moisture.

While the cucumbers are resting, combine the chickpeas, sliced radishes, pomegranate seeds, spring onion, chopped mint, olive oil, maple syrup, lemon juice, chilli-lime tahini seasoning, salt, and pepper in a large bowl. Toss well to mix all the flavors together.

In a separate bowl, whisk together the thick coconut yoghurt, tahini, lemon juice, and lemon zest until the mixture is smooth and creamy.

Rinse the cucumbers under cold running water to remove some of the salt and excess liquid. Pat them dry thoroughly with a clean towel or paper towel.

Add the dried cucumbers to the salad mixture and toss everything together gently but thoroughly to combine all the ingredients.

Spread the coconut tahini cream evenly over a large serving plate. Pile the smashed cucumber and chickpea salad in the center. Top with crumbled vegan feta cheese and sprinkle additional tajin seasoning if desired. Serve with tortillas, nachos, crackers, or bread on the side.

Enjoy the salad immediately for the best texture and freshness, or store the salad and coconut tahini cream separately in airtight containers in the refrigerator for up to 2-3 days.