Ingredients:

  • 80ml creamy tahini
  • 60ml fresh lemon juice
  • 15ml maple syrup or agave
  • 1 clove garlic, finely minced
  • 2g sea salt
  • 30ml warm water
  • 425g canned chickpeas, drained and rinsed
  • 370g cooked quinoa, cooled
  • 5g cracked black pepper
  • 200g English cucumber, diced
  • 250g cherry tomatoes, halved
  • 100g red bell pepper, finely chopped
  • 40g red onion, thinly sliced
  • 200g chopped kale or romaine hearts
  • 30g toasted sunflower seeds

Instructions:

  1. Whisk the 80ml tahini, 60ml lemon juice, 15ml maple syrup, minced garlic, sea salt, and 30ml warm water until velvety and pourable.
  2. Divide the dressing evenly among the bottom of four 32 ounce jars.
  3. Add the 425g of drained chickpeas directly on top of the dressing. Shake the jar slightly to ensure they are submerged in the liquid.
  4. Spoon the 370g of cooled quinoa over the chickpeas, pressing down firmly with the back of a spoon. Season this layer with the 5g of cracked black pepper.
  5. Layer the 200g of diced cucumber and 250g of halved cherry tomatoes next. Ensure the tomatoes are skin side down.
  6. Add the 100g of chopped bell pepper and 40g of thinly sliced red onion.
  7. Pack the 200g of chopped kale or romaine hearts into the remaining space. Tamp them down firmly.
  8. Sprinkle the 30g of toasted sunflower seeds on top of the greens. Keep them at the very top.
  9. Wipe the rim of each jar with a clean cloth to remove any debris. Screw the lids on tight and refrigerate immediately. Wait at least 2 hours before eating.