Ingredients
Salad Ingredients
- 1 tsp garlic powder
- 1/2 tsp salt
- 15 oz can chickpeas, rinsed & drained
- 15 oz can black beans, rinsed & drained
- 1 cup edamame, shelled
- 1 bag mixed greens
- 2 green onions, chopped
- 1/4 cup shredded carrots
- 1 cup chopped beets (optional)
- 2 tbsp cranberries
- 1 tbsp sesame seeds
Dressing Ingredients
- 2 carrots, chopped
- 2 tbsp tahini
- 1/4 cup maple syrup
- 1 inch thumb ginger
- 2 tbsp miso
- 3 green onions, stems removed
- 1/2 cup water
Instructions
- Preheat your oven to 400°F (205°C).
- Rinse and drain your black beans and chickpeas. Toss in garlic powder and salt. Lay out the beans, edamame and chickpeas on a baking sheet and cook for 20 minutes until lightly browned and crispy.
- For the dressing, take all of the ingredients and blend on high until smooth.
- If you are not using all of the dressing right away you can store it in a sealed container for up to 1 week in the fridge.
- Put together your salad with the greens, carrots, roasted beans, vegetables and toss with the dressing until all the leaves are coated.
- Top with sesame seeds and green onions.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 798kcal |
| Protein | 33.8g (16.9%) |
| Carbs | 130.5g (65.3%) |
| Fat | 18.8g (21.2%) |
|
Protein (16.9%)
Carbs (65.3%)
Fat (21.2%)
|
|
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