INGREDIENTS
15 ozs
canned chickpeas
1 Tbsp
miso paste
1 Tbsp
olive oil
1 1/2 cups
ditalini pasta
2 cups
purple cabbage
6 cups
romaine hearts
4
green onions
2 cups
cherry tomatoes
3 Tbsps
olive oil
2 Tbsps
balsamic vinegar
1 tsp
italian seasoning
2
garlic cloves
1/2 tsp
sea salt
1/4 tsp
black pepper
1 serving
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1 serving
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1 serving
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