In a medium serving bowl, combine the chopped eggs, cucumbers, tomatoes, onions and parsley.
Hard boil the eggs, if necessary (cover them with water in a small saucepan, bring water to a boil, simmer partially covered for 10 minutes, and then transfer to an ice bath [bowl of very icy water] for a few minutes before peeling).
In a small bowl or large measuring cup, combine the tahini, lemon juice, mustard, garlic, water, honey and salt.
Toss the salad with the dressing (you might not need all of the dressing) and pita chips, and serve it immediately. (You can make the salad and dressing up to 4 hours in advance but don’t combine them until you are ready to serve). Season the salad with black pepper, if desired.