For the roasted almonds:

• 1/3 cup raw almonds
• 1 tsp each maple syrup and low sodium tamari, plus a few pinches of sea salt
• 1 tsp coconut oil

For the salad:

• 2 cups cooked quinoa
• ¼ cup diced red onion
• 1 1/2 cups very finely diced celery
• 1 cup mixed diced bell peppers
• 2 cups diced cucumber
• 1 cup shredded purple cabbage or radicchio
• 2 cups chickpeas, cooked, rinsed and drained very well if canned
• 1 cup shelled edamame
• ¼ cup loosely packed freshly chopped parsley
• 2 tbsp each pumpkin seeds and sunflower seeds
• 2 tsp sesame seeds

For the dressing:

• 3 tbsp apple cider vinegar
• 2 tbsp each fresh lime juice and tahini
• 1/2 tsp maple syrup
• dash of sea salt and black pepper