Ingredient:

• Salad
• 1 cup quinoa, rinsed in a fine-mesh colander
• 2 cups water
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 ½ cups roughly chopped baby spinach
• ½ cup chopped fresh flat-leaf parsley
• ½ cup chopped fresh cilantro (or additional parsley)
• ⅓ cup chopped green onion (green parts only)
• ⅓ cup crumbled feta
• ⅓ cup toasted pepitas (hulled pumpkin seeds)
• Lemon-tahini dressing
• ¼ cup olive oil
• 3 to 4 tablespoons lemon juice, to taste
• 2 tablespoons tahini
• 1 large clove garlic, pressed or minced
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste