INGREDIENTS
1
(15oz/425g) can chickpeas
4 cups
Arugula, firmly packed
1/2 cup
Cilantro, firmly packed leaves
3/4 tsp
Coriander, ground
1 cup
English cucumber, skin on
1
Garlic clove
1 tsp
Orange, zest
1
Orange, medium
1
2 (1/8th-inch) slices Red onion
1 1/2 tbsp
Shallots
2 1/2 tbsp
Lemon juice, fresh
1 tbsp
Maple syrup, pure
1 1/2 tsp
Tamari, wheat-free
2 cups
Tri-color quinoa, cooked
1/8 tsp
Cayenne pepper
3/4 tsp
Celtic sea salt
1/4 cup
Olive oil, extra-virgin
3/4 tsp
Cumin, ground
1/2 cup
Pine nuts, toasted
1/2 cup
Orange juice, freshly squeezed