INGREDIENTS
1 medium
carrot
2 cups
chickpeas
1/4 cup
dried currants
2
garlic cloves
1/2 cup
greek yogurt
1 tbsp
hemp seeds
1 bunch
kale
1 tbsp
lemon juice
4 servings
olive oil
1 cup
quinoa
16 oz
salmon fillets
1/2 tsp
sea salt
1/4 cup
tahini paste
1/2 cup
water