BEAN BASICS EP. 2 - THE CHICKPEA: COCONUT CURRY MASON JAR

1. Mix the organic chickpeas, basil, and the organic extra virgin olive oil, apple cider vinegar, lemon juice, garlic, salt, and pepper.
2. Whisk the coconut milk, organic extra virgin olive oil, garlic, curry powder, salt, pepper, red wine vinegar, and agave until smooth.
3. Cook the organic quinoa if needed and let cool.
4. Layer jars: dressing, chickpeas, onion, pepper, quinoa, pumpkin seeds, carrots, greens.
5. Seal and refrigerate.
6. Shake or pour into a bowl and toss before serving.