1/2 cup cooked quinoa

1 cup canned chickpeas, drained and rinsed

½ cup leftover cooked chicken, chopped

1 cup steamed broccoli florets

1/2 cup grated or spiralized carrots

1/2 avocado, sliced

1 handful baby spinach

Fresh lemon for serving

Tahini-Lemon Dressing:

2 tbsp tahini

1 tablespoon lemon juice

1 teaspoon apple cider vinegar

1 clove garlic (minced or grated)

Pinch of turmeric

Salt and black pepper to taste

1–2 tbsp water to thin out (if needed)