INGREDIENTS
30 oz
chickpeas cans)
1 serving
olive oil
2 cloves
garlic
2 tsp
ground cumin
1 tsp
paprika
1 serving
sea salt and pepper
1/3 cup
tahini paste
1
juice of lemon
1 clove
garlic
1 serving
sea salt and pepper
1 serving
olive oil
6 cups
kale leaves
1
persian cucumber
3 cups
pita chips
1 Handful
flat-leaf parsley leaves
1 Handful
mint leaves
1
lemon
1 serving
sea salt