
A fresh quinoa and chickpea salad tossed with lemon tahini dressing and herbs.
1 cupChickpeas
60 gLemon
8 gParsley
0.5 cupQuinoa
25 gTahini
1 tbspDressing oil
To tasteSalt
To tasteBlack Pepper
Cook the quinoa in simmering water for 15 minutes, then drain and cool slightly.
Whisk tahini, Dressing oil, lemon juice, salt, and black pepper into a creamy dressing.
Toss quinoa, chickpeas, parsley, and dressing together until evenly coated.
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