INGREDIENTS
1 T
chop' chickpea salad
1 bunch
lacinato kale
1
bell pepper
3
carrots
1
cucumber
15 ozs
chickpeas
1/2 head
cabbage
1 cup
cherry tomatoes
1 serving
cilantro tahini
4 TBSPs
runny tahini
1/4 cup
lemon juice
1/4 cup
water
1 handful
cilantro leaves
1 pinch
himalayan sea salt
1 TBSP
hemp hearts