5.0
(2)
Your folders
Your folders

Export 17 ingredients for grocery delivery
Step 1
Pre-heat oven to 400 degrees F. Place the carrots on one side of a large sheet pan and the chickpeas on the other side. Drizzle with olive oil and desired amount of spices and gently toss until coated. Bake until carrots are tender and chickpeas are crispy, about 35 minutes.
Step 2
Add all dressing ingredients to a jar and either shake or whisk until creamy. Portion dressing out into 4 small containers.
Step 3
Assemble the bowls: in each bowl or airtight meal prep container add 1/2 cup cooked quinoa, 1/4 of the carrots, 1/4 of the chickpeas and about 1 cup of baby arugula.
Step 4
Salads will stay good in the refrigerator for 4 days. If you are worried about the arugula wilting, don’t put it in until the morning of. Pour dressing over salad just before enjoying.
Your folders

107 viewsfarmerspick.com.au
5.0
(1)
10 minutes
Your folders

142 viewsshelikesfood.com
5.0
(1)
Your folders

541 viewsambitiouskitchen.com
5.0
(68)
Your folders

637 viewsbudgetbytes.com
4.9
(15)
60 minutes
Your folders

268 viewsgreenhealthycooking.com
20 minutes
Your folders

174 viewsshelikesfood.com
4.8
(6)
Your folders

220 viewswashingtonpost.com
Your folders

250 viewswashingtonpost.com
Your folders

270 viewsunboundwellness.com
5.0
(2)
25 minutes
Your folders

399 viewsthegirlonbloor.com
4.2
(33)
15 minutes
Your folders

155 viewsjusteasyrecipes.com
5.0
(1)
Your folders

697 viewsloveandlemons.com
5.0
(17)
25 minutes
Your folders

431 viewssmittenkitchen.com
Your folders

202 viewsrecipelion.com
Your folders
64 viewsloveandlemons.com
Your folders

493 viewsjustonecookbook.com
4.3
(157)
Your folders

434 viewshealthyseasonalrecipes.com
5.0
(5)
Your folders

322 viewscookieandkate.com
4.8
(93)
Your folders

307 viewscookieandkate.com
4.8
(119)