SALAD

• 6 cups chopped fresh greens like spinach or kale (I like to use the power greens mix)

• 1 thinly sliced seedless cucumber

• 2 tablespoons toasted pumpkin seeds

• 2 tablespoons toasted sunflower seeds

• 1/4 cup crumbled queso fresco or feta

• 1/4 cup cilantro, chopped

1. At least 2 hours before serving, marinate the chickpeas and carrots. Combine honey, lemon juice, rice vinegar, olive oil, chili flakes, and salt. Place the chickpeas and shredded carrots in two separate bowls or mason jars. Divide the mixture evenly over both of them, stir to combine, and refrigerate for at least two hours and up to a week.

2. Make the dressing: combine all ingredients in a blender and combine until creamy.

3. In a large serving bowl, add the chopped greens. Add cucumber, both seeds, cheese, and cilantro. Pour a little dressing over top, and toss to combine. Add the marinated chickpeas and carrots—either toss them into the salad, or let them sit on top if preferred. Drizzle a little more dressing over top and eat!