INGREDIENTS
1/2
cooked quinoa
1 cup
chickpeas, cooked and drained
1/2 cup
shredded carrots
1/2 cup
chopped purple cabbage
4 cups
kale or other greens
1
small avocado
1/4 cup
tahini
1/4 tsp
salt
1/4 tsp
ground black pepper
1 tsp
harissa paste
4 tbsp
water
2 tbsp
lime juice
3 cloves
garlic, chopped
1/4
cooked quinoa
1/2
cooked chickpeas
1/4 cup
shredded carrots
1/4 cup
purple cabbage
2 cups
kale or other green
3 tbsp
harissa tahini dressing