--- Ingredients ---

Roasted Chickpeas

• 1 cup (152g) chickpeas in carton packaging 
• 2 tablespoons (30ml) olive oil
• ½ teaspoon (3g) kosher salt

Thai orange dressing with olive oil

• ¼ cup (60ml) extra virgin olive oil
• ¼ cup (60ml) orange juice
• 1 tablespoon (6g) fresh ginger, finely chopped
• 1 tablespoon (15ml) tamari sauce
• 1 tablespoon (15ml) 100% pure maple syrup
• ¼ cup (12g) fresh basil
• ¼ cup (12g) fresh cilantro

Salad

• 4 medium (480g) carrots
• 1 large (260g) zucchini
• 1 large (320g) yellow squash
• ½ cup (25g) cilantro leaves
• ¼ cup (12g) basil leaves
• 1 cup roasted chickpeas

--- Instructions ---

Step 1 - Chickpeas

1. Preheat the oven to 205^oC/ 400ºF.
2. Drain and rinse the chickpeas well.
3. Pat them dry with a paper towel.
4. Spread them on a parchment-lined, rimmed baking sheet .
5. Toss the chickpeas with oil and salt.
6. Roast the chickpeas for 30-35 minutes until they are golden in color and crispy on the outside.

Step 2 - Thai orange dressing

1. Blend all the ingredients together in a blender until smooth.

Step 3 - Salad

1. Slice your vegetables using a spiralizer. (If you don’t have a spiralizer, use a vegetable peeler to create long ribbons).
2. Add the vegetables to a mixing bowl.
3. Toss the vegetables with the dressing.
4. Sprinkle the salad with chopped cilantro and basil.
5. Serve with roasted chickpeas on top.