INGREDIENTS
1/2 cup
Artichoke hearts
4 cups
Arugula, fresh
1
Avocado
1 tbsp
Basil, fresh
2
Carrots
2 cans
Chickpeas
2
Cucumbers
1 tbsp
Dill, fresh
2
Lemons
1/4 cup
Sun-dried tomatoes, oil packed
4
Eggs, hard
2 tsp
Honey
1 1/2 cups
Quinoa, cooked
1
Kosher salt and pepper
1 pinch
Red pepper flakes
2 tbsp
Red wine vinegar
1/3 cup
Sunflower or pumpkin seeds, toasted
1/2 cup
Feta cheese