Tahini Lemon Quinoa Salad (vegan, gluten-free)

Step 1

Combine all ingredients except the water in bowl or jar. Stir well, then add a little of the water at a time to combine slowly until a smooth consistency is reached. This will clump together at first, but eventually it will become smooth and creamy and perfect. Feel free to add more water if you prefer a thinner consistency.

Step 2

If using canned chickpeas, drain and rinse.

Step 3

Prepare your bell pepper by cutting in half and removing the stem and seeds, then dice into small 1/4-1/2 inch pieces.

Step 4

Dice the cucumber to a similar size as the bell pepper.

Step 5

Quarter the grape tomatoes: I like to cut them in half and then half again.

Step 6

If you don't have pitted kalamata or black olives, remove the pit first, then cut the olives into quarters.

Step 7

For the red onion, mince about 1/4th of a medium red onion.

Step 8

Combine all ingredients in a large bowl. Taste and adjust salt as needed, and feel free to add a little more lemon juice if needed.

Step 9

Serve as is or on a bed of chopped arugula!