Quinoa Green Goddess Bowl with Crispy Chickpeas and Lemon-Tahini Dressing
I’ve always been prone to rather severe hangovers, but they’ve gotten increasingly terrifying with age. I mean, in college I could at least drag myself to Sunday brunch after a big night (usually still wearing the previous night’s fancy outfit, Read on! →
Lemon Tahini Dressing: ½ cups tahini 2 tablespoons Olive Oil Juice of 2 fresh lemons (about ¼ cup) ½ cup water 1 teaspoon apple cider vinegar 1 teaspoon agave syrup 2 teaspoons gluten-free tamari soy sauce 2 cloves of garlic, minced Big pinch freshly ground pepper - Put all of the ingredients in a blender or food processor and blend thoroughly.