Roasted Bean Salad

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.