INGREDIENTS
4 cups
Carrots
1/2 cup
Cilantro, fresh
1 1/2 cups
Garbanzo beans
4
Green onions
2
Limes, zest and juice of
7
Medjool dates, pitted and chopped
1/2 tsp
Black pepper, fresh cracked
1/4 tsp
Nutmeg, fresh grated
1/4 tsp
Red pepper flakes
1/2 tsp
Sea salt
1/2 tsp
Tumeric
3 tbsp
Olive oil
3/4 tsp
Cumin, ground
1/2 cup
Pistachios, roasted
1/2 cup
Feta cheese