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Ingredients
US|METRIC
4 SERVINGS
- 1 cup chickpeas (cooked)
- 1/2 flat leaf parsley leaves (packed cup)
- 1/2 fresh mint leaves (packed cup)
- 1/3 cup pine nuts
- 1/3 cup hemp seeds
- 1 red onion (small, diced)
- 1 lemon (organic)
- 5 Heirloom tomatoes (medium, in different colors)
- olive oil (Cold-pressed, for serving)
- flaky sea salt (for serving)
- 2 Tbsp. olive oil (cold-pressed)
- 1 Tbsp. lemon juice (freshly squeezed)
- 1 garlic clove (minced)
- 1/2 tsp. pure maple syrup (or raw honey)
- 1 pinch fine sea salt
- 1 cup wild rice (uncooked)
- 2 Tbsp. olive oil (cold-pressed)
- 2 Tbsp. mustard (strong)
- 1 lemon (organic)
- 2 Tbsp. lemon juice (freshly squeezed)
- 1 tsp. pure maple syrup
- fine sea salt
- 2 cups green peas (shelled)
- 1 cup chickpeas (cooked)
- 4 carrots (spring, julienned)
- 1/3 cup chopped fresh chives
- 1/3 cup fresh dill (chopped)
- 1/3 cup raw pistachios (roughly chopped)
- 2 1/4 cups puy lentils (or black “beluga” lentils, do not use canned)
- 1/3 cup olive oil (cold-pressed)
- 1/4 cup apple cider vinegar
- 1 Tbsp. pure maple syrup
- 1 Tbsp. Dijon mustard
- 2 tsp. fine sea salt
- 2 tsp. ground black pepper (freshly)
- 1 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cardamom
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cloves
- 1/4 tsp. grated nutmeg (freshly)
- 1/4 tsp. ground cinnamon
- 1 red onion (medium)
- 1 cup dried currants (or other dried fruit)
- 1/3 cup capers
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