- - 1 cup cooked brown rice or quinoa gluten-free certified
- - 1 cup canned or cooked chickpeas drained and rinsed
- - 1 small sweet potato peeled and cubed
- - 1 cup chopped kale or spinach
- - ½ cup shredded purple cabbage
- - 1 tablespoon olive oil
- - ½ teaspoon smoked paprika
- - Salt and pepper to taste
- - 2 tablespoons tahini
- - 1 tablespoon lemon juice
- - 1 clove garlic finely minced
- - 2–3 tablespoons warm water