Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
2 cups cooked quinoa
1 cup chickpeas, drained and rinsed
1 red bell pepper, diced
1 cup cherry tomatoes, halved
cucumber, diced
1 avocado, diced
1/4 red onion, finely chopped
feta cheese, crumbled
1/4 cup fresh parsley, chopped
sunflower seeds
tahini
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).