Start by rinsing 1 cup of quinoa under cold running water in a fine-mesh strainer to wash away any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then cover the pot, reduce the heat to low, and let it simmer for about 15 minutes. When done, remove from heat and let it rest for 5 minutes with the lid on.

While the quinoa is resting, heat a skillet over medium heat and add ½ cup of pepitas. Toast them for about 5 minutes, stirring frequently, until they become fragrant and golden. Remove the pepitas from the skillet and set aside to cool.

In a small bowl, whisk together ¼ cup of olive oil, the juice of one lemon, 2 tablespoons of tahini, 1 minced garlic clove, and a pinch of salt and pepper. Set the dressing aside.

In a large mixing bowl, combine the fluffy quinoa, the toasted pepitas, 1 can of drained and rinsed chickpeas, 2 cups of baby spinach, a handful of chopped fresh herbs, and 2 chopped green onions.

Drizzle the prepared dressing over the mixed salad ingredients. Gently toss everything together until all the ingredients are coated.

Your Herbed Quinoa & Chickpea Salad is now ready to serve! You can enjoy it immediately or refrigerate it for 30 minutes for the flavors to meld.