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Ingredients
US|METRIC
2 SERVINGS
- 1 can chickpeas (rinsed and patted dry)
- 1/4 tsp. coriander
- 1/4 tsp. cumin
- 1 dash rosemary
- 1/4 tsp. garlic powder
- 6 artichoke hearts (roughly chopped)
- 1 medium red bell pepper (chopped)
- 1/2 medium onion (chopped)
- 8 mixed olives (kalamata, green, chopped)
- 1 Tbsp. extra virgin olive oil
- 2 collard leaves (large)
- 3 Tbsp. Tahini
- 3 Tbsp. water
- 1 tsp. fresh squeezed lemon juice
- 1 clove garlic (minced)
- salt
- fresh black pepper
- 1 cup cooked quinoa
- 1 can chickpeas (rinsed and patted dry)
- 1/4 tsp. coriander
- 1/4 tsp. cumin
- 1 dash rosemary
- 1/4 tsp. garlic powder
- 6 artichoke hearts (roughly chopped)
- 1 medium red bell pepper (chopped)
- 1/2 medium onion (chopped)
- 8 mixed olives (kalamata, green, chopped)
- 1 Tbsp. extra virgin olive oil
- 2 collard leaves (large)
- 3 Tbsp. Tahini
- 3 Tbsp. water
- 1 tsp. fresh squeezed lemon juice
- 1 clove garlic (minced)
- salt
- fresh black pepper
- 1 cup cooked quinoa
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