• 4 cups kale, divided (I used purple and green curly kale)
• 1 cup white cannelini beans, divided (or chickpeas)
• 1.5 cups cooked quinoa, divided
• 6 thick slices of english cucumber, divided
• sliced green olives (or any olive)
• extra fresh dill, for topping

Cucumber Dill Tzatziki Sauce

• 1/2 cup tahini
• 1/4 cup filtered water
• 1/2 lemon, juiced
• 1/2 cup fresh dill, stems are fine to include
• 1/2 cup chopped english cucumber
• 1/3–1/2 jalapeño (or more or less, to taste; optional)
• 1 tablespoon chopped shallot (or green onion)
• 1/2 teaspoon maple syrup
• 1/2 teaspoon sea salt + 1/4 teaspoon pepper
• 1/4 teaspoon minced garlic (or more, to taste)