Chickpea & Quinoa Salad & Tahini Dressing

(makes 4 servings)

• 1 cup cooked quinoa
• 1 cup cooked chickpeas (drained and rinsed)
• 1/2 cup shelled edamame
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/2  cup diced red bell pepper
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons pumpkin seeds or hemp seeds
• 1 ripe avocado, diced

Lemon Tahini Dressing

• 2 tablespoons tahini
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon maple syrup
• 1 small garlic clove, minced
• salt and pepper to taste
• 1–2 tbsp water (to thin)

1. In a large bowl combine quinoa, chickpeas, edamame, cucumber, tomatoes, bell pepper, red onion, and parsley.
2. In a small bowl whisk together tahini, olive oil, lemon juice, maple syrup, garlic, salt, pepper, and water until smooth.
3. Pour dressing over the salad and toss well.
4. Gently fold in avocado and sprinkle with pumpkin or hemp seeds before serving.