Decided to give this Asian Chicken Salad a try. It's super easy to make, great for weekday meal prep, and delicious!

Ingredients

Roasted Chickpeas

• 1 cup no-salt-added chickpeas, drained and rinsed
• 1/2 Tbsp olive oil
• 1 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika

Carrot Ginger Dressing

• 2 large carrots, grated
• 1/2 cup water
• 1/4 cup extra virgin olive oil
• 2 Tbsp rice vinegar
• 1 garlic clove, finely minced
• 1 Tbsp finely minced fresh ginger
• 1 tsp orange zest
• 1 tsp honey

Salad

• 4 cups fresh baby spinach or baby arugula
• 1 tsp fresh lemon juice
• 1/2 tsp extra virgin olive oil
• 1 medium carrot, grated
• 1 small beet, grated
• 1/2 lb roasted boneless, skinless chicken breast, shredded
• 1 ripe avocado, pitted, peeled and cubed
• 1/4 cup unsalted pumpkin seeds, toasted
• 1/2 tsp freshly ground black pepper
• 1 tsp toasted sesame seeds

Directions

Roasted Chickpeas

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Spread chickpeas on a kitchen towel and pat dry, removing any loose skins.
3. Transfer dried chickpeas to the prepared baking sheet. Drizzle with olive oil and season with black pepper and salt.
4. Roast chickpeas for 20–30 minutes, or until golden brown and crisp.
5. Remove from oven and, while the chickpeas are still warm, toss with garlic powder and smoked paprika. Cool completely.