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Ingredients spring salad mix , or any salad mix you prefer handful grape or cherry tomatoes , halved 1 shallot , thinly sliced micro greens , optional 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed mineral salt & pepper , to taste 4 tablespoons tahini juice of one large lemon dash of mineral salt dash of garlic salt dash of red pepper flakes 2 3 tablespoons water or lemon juice , as needed to thin Instructions Tahini Dressing: In a small bowl, whisk together all the ingredients except for the water

Transfer to an air-tight container and place that in the fridge for 4 hours before using

I recommend a low-sodium, or no salt added chicken stock to help control the saltiness

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Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender

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