INGREDIENTS
1
Avocado
1 1/2 cups
Chickpeas, Cooked
1
Big Handful Cilantro, Fresh
1 cup
Sorghum
2 tsp
Curry powder
1/4 tsp
Pepper
1/4 tsp
Salt
1 1/2 tbsp
Apple cider vinegar
1
Generous glug Olive oil, Extra Virgin
2 tbsp
Olive oil, Extra Virgin
1/2
Jalapeno (ribs and seeds removed)
2 3/4 cups
Water