Ingredients

The following ingredients have 3 Servings
  • leafy greens (I used a spring mix)
  • shallot or red onion, thinly sliced
  • tomatoes, sliced
  • cucumber, thinly sliced
  • shredded carrot
  • 1 can (15 oz) chickpeas, drained and rinsed or 1 cup dried and soaked overnight
  • 1/3 cup loosely packed cilantro, chopped
  • 1/3 cup loosely packed parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 1/2 small shallot or 1/4 small onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder (optional but for good measure)
  • 1/2 teaspoon onion powder (optional but for good measure)
  • pinch or two red pepper flakes, cayenne, chili powder or smoked paprika (depending on your mood)
  • juice of 1/2 lemon
  • salt + pepper, to taste
  • 4 tablespoons tahini
  • 1/2 teaspoon garlic powder
  • juice of 1 large lemon
  • few dill fronds, cilantro or parsley, minced
  • salt, to taste
  • 1/3 cup water, + more to thin
  • pinch of cayenne
  • 1 avocado
  • 3 – 4 inches cucumber, peeled (leave the peel on if you like)
  • a few sprigs cilantro and dill fronds
  • 1 clove garlic
  • juice of 1/2 lemon
  • dash of onion powder
  • salt, to taste
  • water as needed to thin

Instruction