2 handfuls leafy greens (spinach, kale, or lettuce)
1 cup cooked grains (quinoa, couscous, bulgur, or brown rice)
1 15-oz can of chickpeas (425 g) drained and rinsed
1 cup blueberries (100 g)
4 mandarin oranges, peeled and thinly sliced
1 avocados, sliced
2 carrots, peeled and shredded
¼ cup tahini paste
2 tablespoons lemon juice
2 tablespoons maple syrup
1 tablespoon sesame oil
½ teaspoon salt
1/3 cup water
Whisk all dressing ingredients in a small bowl and set aside.
Divide your greens in 4 serving bowls and top each with an equal portion of cooked grains, chickpeas, blueberries, oranges, avocado, onion, and carrots.
Drizzle with your dressing and serve immediately.