Follow this corridor to end up in a circular room, which will activate the laser traps inside
Turn your quinceanera into a fairytale with this exquisite ball-gown style dress
The combination flatters most skin tones, adding a healthy glow to your complexion
Can I have dress fabric samples/color swatches to check in person
Shoes, bags, and jewelry for purple wedding guest dresses Purple is surprisingly easy to accessorize if you stop trying to match it exactly
Prep time 10 minutes Cook time 20 minutes to 25 minutes Serves 3 to 4 Nutritional Info Ingredients For the salad: 1 (about 15-ounce) can chickpeas 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 teaspoon kosher salt Freshly ground black pepper 2 (about 5-inch) pitas, torn into 1-inch pieces 1 tablespoon drained nonpareil capers, patted dry 2 cloves garlic, thinly sliced 2 tablespoons nutritional yeast, plus more for sprinkling 2 medium romaine hearts, halved and cut crosswise into 1-inch thick strips 1 medium Hass avocado, halved, peeled, pitted and thinly sliced (optional) 1/4 cup loosely packed fresh dill fronds (from about 8 sprigs), torn For the dressing: 1/4 cup well-stirred tahini 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon) 2 tablespoons extra-virgin olive oil 2 tablespoons nutritional yeast 2 teaspoons soy sauce 1 teaspoon drained nonpareil capers, finely chopped 1 teaspoon Dijon mustard 1 clove garlic, finely grated or minced 1/2 teaspoon freshly ground black pepper Kosher salt Instructions Toast the chickpeas and pita: Heat the oven to 425F
