Roasted Carrot Salad with Sprouted Pumpkin Seeds and Lemon Herb Dressi

Ingredients

• 6-8 large medium-sized carrots, cut in half lengthwise
• 2 tbsp olive oil, separated into two 1 tbsp servings
• 1 can of chickpeas, rinsed, drained, and dried
• 2 tsp curry powder
• ½ tsp garlic powder
• 3 cups arugula, washed and dried
• ½ cup cooked orzo
• ¼ cup castelvatrano olives, sliced
• ¼ cup medjool dates, diced
• ¼ cup crumbled feta or vegan feta
• ½ cup Go Raw Sprouted Pumpkin Seeds
• Salt
• pepper
• ⅓ cup fresh squeezed lemon juice
• 1 tbsp lemon zest
• 1 tbsp red wine vinegar
• 1 tbsp honey or maple syrup
• ¼ cup olive oil
• ½ tbsp chives, finely chopped
• ½ tbsp parsley, finely chopped
• ½ tbsp dill, finely chopped