1.Make tahini and cumin dressing. Stir tahini, juice, yoghurt, oil and cumin in a jug. Whisk in enough of the warm water until smooth; season to taste.
2.Spoon half the dressing into four 1½ cup (375ml) glass jars; top with cucumber, chickpeas, carrot, beetroot and lettuce. Drizzle with remaining dressing, sprinkle with poppy seeds.
Dress salad just before serving to prevent the beetroot bleeding into the other vegetables.
Note
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