Power Greens Gc Pb Recipe
roasted squash, radish, crispy chickpeas, black beans, cucumber, cherry tomatoes, sunflower + super seeds, mixed greens, spinach, lemon tahini dressing
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Ingredients
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Roasted Vegetables
Crispy Chickpeas
Salad Base
Toppings
Dressing
Method
Preparation
Roast the Vegetables
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, and slice the radishes into halves. Toss both in olive oil, and spread them on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.
Crispy Chickpeas
Rinse and drain the canned chickpeas. Pat them dry with a towel. Toss them with olive oil, salt, and paprika. Spread them out on a baking sheet and roast for 20-25 minutes until crispy.
Prepare Salad Base
Rinse and drain the black beans. Chop the cucumber into bite-sized pieces and halve the cherry tomatoes. In a large bowl, combine mixed greens and spinach.
Make the Dressing
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt to taste until smooth. Adjust the consistency with more water if necessary.
Assembly
Combine and Serve
Once the roasted vegetables and crispy chickpeas are ready, add them to the bowl with the mixed greens. Top with cucumber, cherry tomatoes, sunflower seeds, and super seeds. Drizzle with lemon tahini dressing and toss gently to combine. Serve immediately.