INGREDIENTS
15 oz
canned chickpeas
15 oz
canned lentils
1 cup
cooked quinoa
2 tsp
curry powder
2 tbsp
dijon mustard
1/4 cup
fresh cilantro leaves
2 cloves
garlic
1 tbsp
lime juice
1 serving
olive oil
1 small
onion
1 serving
sea salt
1/2 tsp
turmeric
1 medium
zucchini