Nutty Chickpea and Avocado Salad

Nutty Chickpea and Avocado Salad Recipe:

Ingredients:

• For the Salad:
  • 1 can chickpeas (15 oz, drained and rinsed)
  • 1 cup cooked lentils (green or brown)
  • 1 avocado (diced)
  • 1/2 cup cherry tomatoes (halved)
  • 1/2 cucumber (diced)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup mixed nuts (walnuts, almonds, or pecans, roughly chopped)
  • 1/4 cup sunflower seeds
  • 2 cups mixed greens (spinach, arugula, or lettuce)
• For the Dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 tsp Dijon mustard
  • 1 clove garlic (minced)
  • Salt and pepper to taste
  • Optional: 1 tsp maple syrup or agave (for a touch of sweetness)

Instructions:

1. Prepare the Ingredients:
   • If using dry lentils, cook according to package instructions. If using canned lentils, rinse and drain.
   • Drain and rinse the chickpeas.
2. Make the Dressing:
   • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, pepper, and optional maple syrup until well combined.
3. Combine the Salad:
   • In a large bowl, add the chickpeas, cooked lentils, diced avocado, cherry tomatoes, cucumber, red onion, chopped nuts, and sunflower seeds.
   • Drizzle the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
4. Serve:
   • Serve the salad on a bed of mixed greens. Enjoy immediately, or refrigerate for up to an hour before serving to allow the flavors to meld.