Tuna, Quinoa & Pea Salad with Creamy Lemon Tahini Dressing

Add the quinoa and 180ml water to a medium saucepan. Bring to a boil, cover with a lid, reduce the heat to low and simmer for 12-15 minutes until the water has been absorbed.
Remove from the heat, fluff with a fork, then spread it out onto a large plate. Place it near an open window (or somewhere cool) to help it cool down quickly before assembling the salad.
Drain and rinse the chickpeas well.
Place the frozen peas in a bowl and cover with boiling water for a few minutes until defrosted. Drain well. There's no need to cook them—they stay beautifully sweet and keep their lovely bite.
Optional step: toast the pistachios in a dry frying pan over medium heat for 2-3 minutes until fragrant, then roughly chop.
Finely slice the spring onions.
To make the dressing, add the tahini, olive oil, 1/2 lemon juice, Dijon mustard and grated garlic to a small jar and shake it. Adjust with 1-2 tbsp of water until you have a smooth, pourable consistency. Season generously with salt and black pepper.
Add the cooled quinoa, chickpeas, peas, tuna, spring onions, pistachios and the feta to a large bowl.
Pour over the dressing and gently toss until everything is evenly coated.
Finish by squeezing over the remaining ½ lemon (to taste), then serve immediately or refrigerate until ready to eat.