The restaurant is in a restored family hacienda style home, and when we walked in, their warm hospitality made me feel like we were being welcomed into someones home
Ingredients 400g can chickpeas, rinsed and drained 2 cups cooked brown rice (warm or cold) 1 small bunch kale, large stems removed, leaves roughly chopped cup flat-leaf parsley leaves, roughly chopped cup mint leaves, roughly chopped cup sultanas Creamy harissa dressing 2 tbsp tahini juice and zest of 1 lemon 1 tbsp maple syrup 2 tsp rose harissa pinch sea salt flakes 1 garlic clove, chopped 3-4 tbsp iced water Method Step 1 Combine the chickpeas, brown rice, kale, herbs and sultanas in a bowl and toss together
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