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Roasted Carrot and Chickpea Salad with Orange Ginger Cashew Dressing {Meal Prep}
Ingredients
  • 4 cups diced carrots
  • 2 cups cooked chickpeas
  • 2 teaspoons olive oil
  • Garlic powder, to taste
  • Cumin, to taste
  • Paprika, to taste
  • Salt, to taste
  • Pepper, to taste
  • 2 cups cooked quinoa, about ¾ cup uncooked
  • 4 cups baby arugula
  • subheading: Orange Ginger Cashew Dressing:
  • 3 tablespoons cashew butter
  • ¼ cup orange juice
  • ½ teaspoon orange zest
  • 2 teaspoons tamari, or soy sauce (I like to use low sodium)
  • 1 teaspoon maple syrup
  • 1 teaspoon rice wine vinegar
  • ¼ teaspoon freshly grated ginger
  • 1 small clove garlic, minced or grated
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