Rainbow Fruit and Vegetable Freekeh Salad
Ingredients
- Freekeh
- Golden beets
- Baby peppers
- Pineapple
- Cara cara oranges
- Parsley
- Romaine lettuce
- Red cabbage
- Pumpkin seeds
Spiced chickpeas
- 1 can chickpeas
- 1 teaspoon oil
- 1/2 teaspoon smoked paprika
- 1 pinch cayenne
- 1 pinch salt
- 2 pinches garlic powder
Dressing
- 2 tablespoons extra virgin olive oil
- 3 tablespoons orange or lemon infused vinegar
- 1 teaspoon maple syrup
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch Italian seasoning
Preparation
Cook freekeh according to package instructions and set aside to cool.
Toss the spiced chickpeas ingredients together and roast at 425 degrees Fahrenheit for 20 minutes.
Roast baby peppers in the oven for 15 minutes, let cool, and destem.
Boil golden beets for 10 to 15 minutes to soften, then set aside to cool.
Make a bed of romaine and red cabbage, then top with fruits, peppers, beets, freekeh, spiced chickpeas, and pumpkin seeds.
Make the dressing by mixing all dressing ingredients well, then drizzle over the salad and enjoy.
