Quinoa and Chickpea Salad with Lemon-Tahini Dressing 

Step 1

1. Cook the quinoa

   Rinse the quinoa under cold water. Then in a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.

Step 2

1. Prepare the Dressing

   In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup (or honey), minced garlic, salt, and pepper. Add water, 1 tablespoon at a time, until the dressing reaches a pourable consistency.

Step 3

1. Assemble the Salad

   In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint. Then,Pour the lemon-tahini dressing over the salad and toss to coat evenly.

    

Step 4

1. Serve

   Serve immediately or refrigerate for up to 2 hours to let the flavors meld.