INGREDIENTS
2 cups
Chickpeas, cooked and drained
3 handfuls
Lettuce, crunchy
2
Radishes
1/4 cup
Scallions
1 tsp
Dijon mustard
3 pinches
Red pepper flakes
1
generous pinches Salt and pepper
3 tbsp
Olive oil
1/2 tsp
Cumin, dried
juice & zest of 1 small lemon