INGREDIENTS
1 15 ounce can
Chickpeas, organic
1
batch Crispy chickpeas
1
Garlic cloves
6 cups
Kale
1
Lemon (about 2 tablespoons), juice of
2
Eggs, hard
1 tbsp
Tahini
1/4 cup
Quinoa
1
Red pepper flakes
1 pinch
Salt + pepper
1
Salt + pepper
1 tbsp
Apple cider vinegar
1 tbsp
Coconut oil
1/2
(or 1 full) avocado, diced