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Roasted Salad with Chickpeas
Ingredients
  • 1 (15-ounce) can chickpeas drained and rinsed (about 1 ½ cups cooked)
  • ½ cup raw cashews (optional)
  • 2 cups thinly sliced cabbage
  • 2 cups matchstick carrots (about 4 medium carrots
  • 1 ½ cups broccoli florets (1 small head baby broccoli, or cauliflower)
  • 1 large red bell pepper thinly sliced
  • Drizzle of olive oil or coconut aminos
  • Salt to taste
  • ¼ cup tahini
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or to taste
  • 1 tablespoon apple cider vinegar or lemon juice
  • ½ teaspoon crushed red pepper (optional)
  • ¼ cup cold water
  • ¼ cup dry quinoa cooked (or ¾ cup cooked) (optional)
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