INGREDIENTS
15 ozs
chickpeas
1 medium
sweet potato
3 tbsps
tahini
2
garlic cloves
1
juice of lemon
1 tbsp
maple syrup
1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/4 tsp
kosher salt
1/4 tsp
ground pepper
1/3 cup
olive oil
4 tbsps
water
2 cups
kale
2 cups
spinach
2 cups
arugula
1/4 cup
olive oil
1 tbsp
apple cider
2 tsps
maple syrup
2 tbsps
dijon mustard
1 serving
salt and pepper
1 serving
pomegranate arils