INGREDIENTS
1
chickpeas
4 large handfuls
baby arugula
1
avocado
1/2 small
red onion
1/3 cup
pine nuts
1
tahini
1 serving
lemon wedges
1 medium head
cauliflower
2 tbsp
olive oil
15 oz
canned chickpeas
1/2 tsp
ground cumin
1/4 tsp
onion powder
1 pinch
cayenne pepper
1 serving
kosher salt
1/4 cup
tahini
3 tbsp
lemon juice
2 cloves
garlic
1 tbsp
maple syrup
1 serving
kosher salt
2 tbsp
water
1 serving
scale
1 serving
x
1 serving
x
1 serving
x