INGREDIENTS
2 cups
quinoa
1
avocado
2 Tablespoons
parsley
1 medium head
cauliflower
15 oz
canned chickpeas
2 Tablespoons
olive oil
1 tsp
ground cumin
1/2 tsp
paprika
1/2 tsp
garlic powder
1/2 tsp
onion powder
1 serving
salt and pepper
1/4 cup
tahini
3 Tablespoons
lemon juice
3 cloves
garlic
1 Tablespoon
maple syrup
1 tbsp
water