INGREDIENTS
1 serving
chickpea
1
shallot
2
jalapeno peppers
2 bunches
fresh cilantro
1/4 cup
maple syrup
1/4 cup
tamari
1/4 cup
apple cider vinegar
1/2 cup
olive oil
1 serving
salt
2 cups
chickpeas
1 large
persian cucumber
2 tbsps
dry roasted sunflower seeds
1/4 cup
feta
1 handful
fresh flat leaf parsley
1 serving
slightly adapted from erewhon market