INGREDIENTS
1 C
arugula
1 can
canned chick peas
1 lb
chicken
2
garlic cloves
1 lb
heirloom tomatoes
1/8 C
lemon juice
8 servings
lemon zest
1/4 C
mint
8 ozs
mozzarella balls
1/4 C
olive oil
1/4 C
onion
1 C
parsley
8 servings
pepper
1 C
quinoa
1/8 C
red wine vinegar
1 tsp
salt
1 pinch
sugar