Serves 4

• 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.

Enjoy!