Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing

Ingredients (15)

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