INGREDIENTS
15 oz
� can chickpeas
3 tbsp
� lemon juice
2 tbsp
� tahini
1
� garlic cloves
1 tsp
� � salt
2
� ice cubes
1 cup
� quinoa
2 cups
� bab spinach
1 serving
� � onion
1 pint
� � cherry tomatoes
1 serving
� � cucumbers
1 cup
� chickpeas
1 cup
� � olives
1 serving
� parsley
1 serving
� extra virgin olive oil