INGREDIENTS
1 14 ounce can
Chickpeas
1/2
Lemon, Juice of
1
bag Spinach, fresh
1/8 cup
Kalamata olives
1
Tahini
1/2 cup
Quinoa
1 pinch
Cayenne
1/2 tsp
Paprika or preferably smoked paprika
1
Salt
1 pinch
Salt and pepper
1/4 tsp
Sea salt
2 tsp
Apple cider vinegar
5 tsp
Olive oil
1/2 tsp
Cumin
2 tbsp
Pine nuts, toasted