Roasted Vegetable Salad

Major crunch and loads of vegetables is what this salad is all about. Packed with chickpeas, cabbage, broccoli, carrots, seeds and more - no one will go hungry after eating this salad. Enjoy a bold dressing made from Roasted Garlic BOU Bouillon and Miso Ginger Broth Cubes. Loads of flavor and texture.
BOU
3 tbsp avocado oil
2 cups broccoli, chopped
2 cups carrots, chopped
1 cup red cabbage, chopped
1 head green onion, chopped
Arugula
1 can/package chickpeas
Choice of seeds (pumpkins, sesame, sunflower)
Ginger Miso Dressing
1 Miso Ginger Broth Cube
1/4 cup tahini
1/4 cup water
1 tbsp miso paste
1. Preheat oven to 425 degrees.
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4. Roast for 30 minutes or until crispy.
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