Roasted Carrot & Farro Lemony Tahini Salad
- 7 oz mixed baby greens
- 16 oz tri-colored carrots
- 1 can garbanzo beans (chickpeas)
- 2 C farro, cooked
- pinch of salt and pepper
- 1/4 C tahini
- 1/2 C pepitas, roasted & salted
- Salad Girl Lemony Herb Organic Vinaigrette
To Roast Carrots: Preheat oven to 425, wash and dry carrots, and place on parchment-lined roasting pan. Drizzle with 1/2 C Salad Girl Lemony Herb, sprinkle with a pinch of salt and pepper, and roast for 15-20 min (turn once) until tender and slightly browned. Cool and cut matchstick.
To Prepare Tahini Dressing: Mix 1/2 C Salad Girl Lemony Herb with 1/4 C tahini, and 2 Tbsp water. Whisk together and set aside.
To Prepare Salad: Divide greens on 4 plates and top with 1/2 C farro, roasted carrots, chickpeas, and pepitas. Lightly drizzle with Lemony Herb Tahini Dressing.