If you don’t have cooked quinoa ready: rinse 1/2 cup dry quinoa under cold water, combine with 1 cup water in a small pot, bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Fluff and cool to room temperature.

In a large mixing bowl combine the rinsed chickpeas and cooked quinoa.

Add diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, parsley, and chopped mint to the bowl. Toss to combine.

Season with 1 tsp sea salt and 1/2 tsp black pepper, toss again and set aside while you make the dressing so flavors meld.

Add pumpkin seeds

Stir in 1/4 cup toasted pumpkin seeds to provide crunch. Reserve a small handful for garnish if desired.

Lemon-Tahini Dressing

In a small bowl or jar add 1/4 cup tahini, 3 tbs fresh lemon juice, 2 tbs olive oil, 1 tsp maple syrup, minced garlic, 1/4 tsp smoked paprika and 1/4 tsp sea salt.

Whisk while gradually adding 2 tbs warm water until the dressing reaches a smooth, pourable consistency. Taste and adjust: add more lemon for brightness, more water to thin, or another pinch of salt if needed.

Pour about half the dressing over the chickpea-quinoa mixture, toss to coat. Hold remaining dressing for serving so guests can add more.

Quick Sautéed Greens

Heat 1 tbs olive oil in a large skillet over medium heat until shimmering.

Add the thinly sliced garlic and cook 30–45 seconds until fragrant but not browned.

Add the baby spinach (or mixed baby greens) in batches, tossing until wilted, about 1–2 minutes total.

Season with 1/4 tsp sea salt, 1/4 tsp black pepper and stir in 1 tsp lemon zest. Remove from heat.

Let greens cool slightly, then fold them into the dressed chickpea-quinoa salad or serve alongside—either works.

Optional Garnishes & Serving

Arrange salad on a platter or divide into 4 bowls. Top or arrange sliced avocado, extra pumpkin seeds, and microgreens on each portion.

Serve with lemon wedges and remaining dressing on the side so diners can add extra. Enjoy warm, room temperature, or chilled.