Cook the quinoa: Rinse 1/2 cup dry quinoa under cold water. Cook in 1 cup water with a pinch of salt until fluffy (about 15 minutes). Cool completely.

Prep the produce: Chop the greens, dice the cucumber and avocado, halve the tomatoes, shred the carrots, and slice the red cabbage. Pat the chickpeas dry.

Toast the seeds: In a dry skillet over medium heat, toast pumpkin seeds for 2 to 3 minutes until they pop and smell nutty. Set aside.

Make the dressing: In a small bowl, whisk tahini, lemon juice, vinegar, maple syrup, garlic, salt, and pepper. Whisk in water, 1 tablespoon at a time, until creamy and pourable.

Season the chickpeas: Toss chickpeas with a pinch of salt and pepper. Optional: add a dash of smoked paprika or cumin for extra flavor.

Assemble the salad base: In a large bowl, add greens, cabbage, carrots, quinoa, cucumber, tomatoes, and blueberries. Add herbs.

Add the creamy element: Gently fold in the avocado so it stays in chunky pieces.

Dress and toss: Drizzle about half the dressing over the salad and toss lightly to coat. Add more dressing as needed.

Finish with crunch: Top with chickpeas, toasted pumpkin seeds, and hemp hearts. Taste and adjust salt, pepper, or lemon.

Serve: Enjoy right away, or plate into meal-prep containers with dressing on the side.