Crunchy Herbed Avocado & Quinoa Chopped Salad with Lime-Tahini Drizzle

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup canned chickpeas, drained and rinsed
• 2 cups chopped cucumber, finely diced
• 1 cup cherry tomatoes, quartered
• 1 cup bell pepper, finely diced
• 1 ripe avocado, chopped
• 1 cup red onion, finely diced
• 1 cup fresh cilantro, chopped
• 2 tablespoons pumpkin seeds, toasted

• 3 tablespoons tahini
• 2 tablespoons lime juice, freshly squeezed
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt

1. 01
   In a saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool.
2. 02
   While quinoa is cooking, prepare the vegetables: finely dice the cucumber, bell pepper, and red onion; quarter the cherry tomatoes; chop the avocado and cilantro.
3. 03
   In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, bell pepper, avocado, red onion, and cilantro.
4. 04
   Toast the pumpkin seeds in a dry skillet over medium heat until they start to pop and turn golden brown. Remove from heat and set aside.
5. 05
   For the lime-tahini drizzle, whisk together tahini, lime juice, water, olive oil, minced garlic, ground cumin, and salt in a small bowl until smooth and creamy.
6. 06
   Drizzle the lime-tahini sauce over the salad and gently toss to combine. Sprinkle the toasted pumpkin seeds on top just before serving.