INGREDIENTS
600 g
Cauliflower
2 cups
Chickpeas, cooked
1
Garlic clove, small
1
Lemon
5
Medjool dates
1 1/2 cups
Mint, leaves
2 cups
Parsley
1/3 cup
Pomegranate seeds
1/4
Red onion
1 tsp
Tahini
1
Salt and pepper
1 1/2 tsp
Sumac, ground
1 tbsp
Olive oil
3 tbsp
Olive oil, extra virgin
1 tsp
Cumin, ground
1/3 cup
Pistachios, toasted and roughly chopped