1. 1

   Step 1

   Rinse 120 g of quinoa thoroughly in a sieve.

2. 2

   Step 2

   Cook the quinoa according to the package instructions in salted water or vegetable broth.

3. 3

   Step 3

   Fluff the cooked quinoa with a fork and let it cool completely.

4. 4

   Step 4

   Place the chickpeas (1 can) in a sieve, rinse thoroughly, and let them drain.

5. 5

   Step 5

   Peel the carrot and cut into strips or coarsely grate.

6. 6

   Step 6

   Wash the bell pepper and 0.5 cucumber and cut into small cubes.

7. 7

   Step 7

   Wash 150 g of cherry tomatoes and halve or quarter them.

8. 8

   Step 8

   Wash the herbs (parsley or mint), shake dry, and finely chop.

9. 9

   Step 9

   For the dressing, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp date syrup, and 4-6 tbsp water until smooth.

10. 10

    Step 10

    Season the dressing with salt and pepper to taste.

11. 11

    Step 11

    To layer, first pour the dressing into two jars.

12. 12

    Step 12

    Layer the chickpeas, the cooled quinoa, and the chopped vegetables into the jars one after the other.

13. 13

    Step 13

    Finally, top with the baby spinach or arugula, the herbs, and 2-3 tbsp of seeds.

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