INGREDIENTS
1
Avocado
1 16 ounce can
Chickpeas
1 cup
Cilantro, fresh
1 tbsp
Harissa or finely chopped sun-dried tomatoes
2 cups
Parsley, fresh
2
Persian cucumbers
2 tbsp
Rounded finely chopped sun-dried tomatoes
1/2 cup
Kalamata olives
1/4 cup
Lemon juice, fresh
1/3 cup
Tahini
2 cups
Quinoa, cooked
1 tsp
Baking soda
2 tbsp
Flour
1
Red pepper, roasted homemade or jarred
1/2 tsp
Salt
1
Salt + pepper
2 tsp
Sesame seeds
2 tbsp
Olive oil
2 tbsp
Red wine vinegar
1 cup
Almonds, raw
1
Pine nuts, toasted
8 oz
Feta cheese
1 cup
Greek yogurt, plain