What you'll be getting:

Chickpea and Asparagus Salad

Per Serving

130 g chickpea salad (chickpeas, asparagus, onions, zucchini)

50 g kale 

100 g quinoa 

1/4 c seasoning sauce (lemon juice, fines herbes, nutritional yeast, whole grain mustard, salt, pepper, and grapeseed oil) 

Equipment needed: mixing bowl

Combine the chickpeas and veggies with the quinoa.

Add the sauce. 

Toss everything together and plate up. From start to finish this dinner takes less than 2 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630