INGREDIENTS
4 cups
Chicken, cooked
2
Avocados, pitted
1 15.5 ounce can
Chickpeas
3/4 cup
Mint, leaves
1 1/2 cups
Parsley, leaves
1/2 cup
Pickled red onions
2
Seedless cucumbers, mini
4 cups
Watercress or baby arugula
1 tsp
Honey
6 tbsp
Lemon juice, fresh
4 cups
Quinoa, cooked
1/8 tsp
Cayenne pepper
3/4 tsp
Kosher salt
4 tsp
Sesame seeds, toasted
2 tsp
Olive oil
1 1/4 cups
Olive oil, extra-virgin
1/2 tsp
Cumin, ground