INGREDIENTS
1 10 ounce can
Chickpeas
1
Parsley, Fresh
6
Rainbow carrots, large
2 tbsp
Almond or coconut milk
1/2 tsp
Balsamic vinegar
1 tbsp
Maple syrup
1
Optional mustard powder
1/4 cup
Tahini or almond butter
1 dash
Black pepper
1/4 tsp
Garlic salt
1
Optional crushed red pepper
1/2 tsp
Paprika
1/4 tsp
Pepper
1/4 tsp
Sea salt
1 tsp
Turmeric, ground
1/4 cup
Olive oil
1/2 tbsp
Acv (apple cider vinegar)