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Put the chickpeas, lentils, tahini, lemon juice, garlic, & olive oil in a blender or food processor and blend. . . .
Preheat the oven to 275F. Line a baking sheet with parchment paper. Combine the oats, quinoa flakes, shredded . . .
Mix all ingredients until combined. Option to use a hand blender to get optimal blended-ness. Drizzle 1-2 tbsp at . . .
Combine all in a container of choice. Drizzle 1-2 tbsp on desired salad or dish.
Steam the butternut squash until softened, about 10 minutes. While the squash is steaming, heat a pan over medium . . .
This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known . . .
Fresh, cooling salad
Yummy and moist
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