Serves: 4 - Calories: 413 (Full Breakdown)
2 fennel bulbs - remove stems
1 Tbsp paprika
1 Tbsp water
tad of kosher salt
6 cups of lettuces (mix it up and choose your favorite leaves)
2 cans of chickpeas - drained and dried thoroughly
3 medium carrots - peeled and chopped
1/3 cup of sprouted raw tahini
1 small lime - squeezed
1 Tbsp thyme dried
1/2 cup coconut milk
Preheat oven to 375 degrees F (190 C) and mix fennel with paprika, salt and water. Place on baking sheet - single layer. Bake until lightly browned (15-20 minutes).
Prep dressing by mixing together steps 8 through 11.
Bake the chickpeas in a single layer for 10 minutes.
Mix greens and carrots.
Throw it all together and enjoy!!