• 4 cups arugula
• 1 cup cooked quinoa
• 1 cup cooked beets preferably organic, diced
• 1 15 oz can chickpeas, drained and rinsed

for the dressing:

• Juice of 1 lemon
• 2 tablespoons tahini
• 1 tablespoon coarse mustard
• 1 garlic clove , grated
• 1 tablespoon water (if needed)
• Salt & pepper to taste