INGREDIENTS
230 g
cooked chick peas, or one tin.
2
large handfuls baby spinach leaves.
1/2
avocado, diced.
small handful of almonds, soaked in water overnight.
1
zucchini, sliced into 1/2 cm discs.
olive oil, for brushing.
2 tbsp
unhulled tahini.
1/2
lemon, juiced.
water.
salt.
1
small clove garlic.
freshly ground black pepper.