Chickpea Rice Bowl with Carrot-Ginger Dressing

Ingredients

• 1 box Banza tricolor rice
• 1 cup frozen shelled edamame
• 1 cup trimmed and roughly chopped snap peas
• 4 cups chopped red cabbage
• 1 sliced avocado
• 1 small cucumber, very thinly sliced
• Black Sesame Seeds
• Lime wedges
• Carrot-Ginger Dressing
• 1/4 cup extra-virgin olive oil
• 1/4 cup rice vinegar
• 2 large carrots, peeled and roughly chopped (about cup)
• 2 tablespoons peeled and roughly chopped fresh ginger
• 2 tablespoons lime juice
• 1 tablespoon plus 1 teaspoon honey
• 1 teaspoons toasted sesame oil