Roasted Veg Salad

I love using leftover veggies in salads. It’s just…. the BEST!

-handful of arugula

-broccolini

-red bell pepper

-2 carrots (chopped)

-1/2 red onion

-1 can chickpeas (drained & rinsed)

Preheat your oven to 400 degrees. Place broccoli, pepper, onion, and carrot on a baking sheet with parchment paper. Add olive oil, salt, pepper, chili flakes and a dash of coconut aminos. Roast for 15 mins and then add the chickpeas with a bit of salt and cumin. Roast everything for another 15 mins.

Allow the veggies to cool and arrange the rest of the salad. Place the arugula in the bowl and then mix all the roasted veggies in. Add a squeeze of lemon, olive oil, and tahini. Enjoy!