INGREDIENTS
4 cups
Arugula
1 cup
Cherry tomatoes
1 cup
Chickpeas, roasted
1 15 ounce can
Chickpeas
1
Eggplant, medium
2 tbsp
Capers
2 tbsp
Lemon juice
1/2 cup
Sabra classic hummus
2 tbsp
Tahini
1/2 tsp
Tamari, wheat-free
1 cup
Quinoa, cooked
1/4 tsp
Cayenne pepper
2
Salt pepper
1 tbsp
Coconut oil
1
Oil
4 cups
Arugula salad
1 tbsp
Water