INGREDIENTS
2
Romaine hearts
1
Garlic clove
1 pint
Grape tomatoes
1/2 cup
Red onion
1 tbsp
Tarragon
1/3 cup
Kalamata olives, pitted
2 tbsp
Lemon juice, fresh
3 tbsp
Tahini
1
batch Spiced chickpeas + quinoa
1 pinch
Salt
1
Medium cucumber (peeled and chopped into bite-sized pieces)