rainbow nourish bowls with lemon tahini dressing - TK

Ingredients

• 1/4 head purple cabbage, shredded
• 4 cups arugula (I prefer baby arugula for this)
• 1 cup garbanzo beans, also knows as chick peas (rinsed and drained)
• 1 cup cooked and cooled whole grains such as brown rice, wild rice, barley or your preference
• 1/2 cup shredded carrots
• 1/2 cup sugar snap peas (I like to cut mine in half lengthwise to expose the little peas inside)
• 12 cherry tomatoes, cut in half
• 12 kalamata olives
• 1/3 cup tahini (ground sesame paste)
• Juice of 1 medium lemon (about 1/4 cup)
• 2 tablespoons olive oil
• 2 teaspoons Worcestershire sauce (or soy sauce, tamari or coconut aminos)
• 1 garlic clove, minced or grated
• 1/8 teaspoon sea salt
• Freshly ground black pepper (about 2 grinds)
• Water as needed if your mixture needs to be slightly thinned out