INGREDIENTS
15 ozs
canned chickpeas
2 servings
cherry tomatoes
1/2 cup
cooked quinoa
2 Tbsps
extra virgin olive oil
2 tsps
extra virgin olive oil
1 tsp
feta
2
garlic cloves
1/2 tsp
ground cumin
2 Tbsps
hummus
1 Tbsp
lemon juice
1 tsp
lemon juice
1 pinch
red pepper flakes
2 servings
sea-salt
2 servings
sea-salt
1 handful
spring mix
3 Tbsps
tahini
2 Tbsps
water