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| Photo: Lina Bou |
3-4 servings
340 g chickpeas
2 pieces of garlic
a fist of fresh parsley leaves
1-2 tbsp olive oil
2 tbsp tahini paste
Gomashio
Herbal salt & black pepper
Cut the parsley into small fine pieces, crush the garlic and put all the ingredients in a bowl. Mash or just mix it with a fork, depending on how you would like to eat it.
Save the leftovers for tomorrow, and combine with different vegetables!
Rest of the ingredients to the serving:
Fresh spinach leaves
Roasted almonds
sundried tomatoes
Some fresh lemon juice
Gouda de chevre (goat cheese)
Buckwheat crackers
Have a good day,
Lina
