Purple Fall Salad

Dressing:

1/3 c tahini

1/3 c water

¼ c lemon juice

1 clove garlic, minced

½ tsp cumin

¼ tsp cayenne pepper

½ tsp salt

Salad:

2½ c cooked barley/rice/quinoa

1 15 oz can chickpeas

1 bag spinach or kale

1 large zucchini, chopped

3 carrots, shredded

1 small red cabbage, shredded

2-3 small beets, shredded

1 avocado, chopped

½ bunch green onions, chopped

½ c pumpkin seeds