INGREDIENTS
3
Carrots
6 oz
Chickpeas, cooked
2 oz
Cilantro, fresh
6
Dates, pitted
2
Green onions
1
Red onion, small
2 oz
Spinach, fresh
2 cups
Buckwheat
1/2 tsp
Celtic salt
1
Pepper flakes
1/4 cup
Olive oil, extra virgin
1/3 cup
Rice wine vinegar
3 tsp
Cumin, powder