INGREDIENTS
1 1/2 cups
cooked quinoa
1 cup
carrots
4
scallions
15 oz
canned chickpeas
1/3 cup
dates
1/3 cup
golden raisins
1/4 cup
pistachios
1 bunch
flat leaf parsley
1/2 tsp
cumin powder
1/3 cup
olive oil
2 tbsp
lemon juice
1 tbsp
brown sugar
1/2 tsp
salt
1/8 tsp
chili powder