INGREDIENTS
1 serving
salad oil
1 cup
quinoa
2 cups
water
15 oz
canned chickpeas
1 1/2 cups
baby spinach
1/2 cup
fresh flat-leaf parsley
1/2 cup
fresh cilantro
1/3 cup
green onion
1/3 cup
feta
1/3 cup
pepitas
1 serving
lemon
1/4 cup
olive oil
3 tbsp
lemon juice
2 tbsp
tahini
1 large clove
garlic
1/2 tsp
sea salt
1 serving
black pepper
1 serving
scale
1 serving
x
1 serving
x
1 serving
x