4 C canned chick peas
2 C cooked quinoa with ¼ C The Tasteful Olive’s Baklouti Green Chile olive oil (mixed in after cooked)
½ C The Tasteful Olive’s Robust intensity extra virgin olive oil
¼ C The Tasteful Olive’s Honey Ginger balsamic vinegar
½ tsp garlic
¼ C The Tasteful Olive’s Baklouti Green Chile olive oil
1 T The Tasteful Olive’s Lime Fresco sea salt
2 oz red bell pepper
2 oz dried onion
1 C chopped fresh spinach
Combine chickpea, extra virgin olive oil & garlic to food processor til mixed and slightly firm consistency where a spoon can stand up. Add the rest of the ingredients and let sit in cooler overnight. Scoop desired amount in a skillet and sear both sides to 2 min per side on medium heat. Serve on the salad. Top with the The Tasteful Olive’s Sriracha Salted Fried Tortilla Strips (see recipe on our website).
