YIELD: 1-2 servings INGREDIENTS: One 15-oz can chickpeas (2 cups cooked), drained and rinsed 2 cups spinach 1/4 cup sweet onion, chopped finely Juice from 1.5 limes 3/4 cup fresh Cilantro 1/2 tsp sugar (or to taste) 2 tsp Dijon mustard 1 garlic clove 1 tsp extra virgin olive oil 1/2 tsp ground cumin 1/2 tsp kosher salt + ground pepper INSTRUCTIONS: In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas

YIELD: Serves 4 INGREDIENTS: 10 ounces buckwheat (soba) noodles 1 tablespoon extra-virgin olive oil 10 ounces broccoli florets or purple sprouting broccoli, asparagus or green beans 1 medium green cabbage or bok choy, leaves finely shredded 1 medium fennel bulb, finely sliced 1 cucumber, halved lengthwise, seeds scooped out with a spoon and flesh chopped 4 spring onions, finely sliced 1 large ripe avocado, sliced 2 handfuls of fresh greens (such as watercress, baby spinach, s