Quinoa and Chickpea Salad with Chard and Beet Microgreens

Directions

• In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and chopped parsley.
• In a small bowl, whisk together the ingredients for the lemon-tahini dressing until smooth and creamy.
• Pour the dressing over the quinoa mixture and toss to coat evenly.
• Top the salad with cilantro microgreens and crumbled goat cheese.
• Serve immediately or refrigerate for up to 2 days for a make-ahead meal.