I N G R E D I E N T S (About 4 bowls or enough for 4 persons)
400 g chick peas (drained)
Bunch leaf parsley
Bunch of fresh coriander
Juice of 1 blood orange
2 tbsp tahin
2 tbsp filtered water
1 tbsp raspberry vinegar
1 tbsp agave syrup
Pinch of Himalaya salt
G A R N I S H
D I R EC T I O N S
Drain the chick peas, I used organic canned ones.
Chop the herbs and mix it under the peas.
Chop spring onions, avocado and herbs and add to the salad.
Season with Hymalaya salt and peper.
Mix everything together and serve with the salad.
N O T E S
To reduce pink spots and staines on your t-shirt (!)
Fill a large pot with ice water and take out the pits with your hands under water. The white sheets come naturally float.
G O O D F O R Y O U