INGREDIENTS
1 can
chickpeas, drained and rinsed to reduce salt content
1 tbsp
reduced sodium soy sauce
1/2 tbsp
ponzu
1
tsbp wasabi powder
1 cup
mesculine greens
1
tomato, cut into chunks
1 tbsp
jalapeno hummus (or hummus of your choice)
1 tbsp
Olive Oil and 1/2 tbsp Vinegar for dressing