School Garden Salad with Chickpeas and Avocado

Garden-salad-su-1835318-l

Course Salads

Ingredients in this Recipe

1 1/2 tablespoons extra virgin olive oil
1 1/2 teaspoons rice vinegar
1 cup canned chickpeas (garbanzos)
1 firm ripe avocado, cut in chunks
1 large carrot, shredded
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
1/4 cup sunflower seeds, toasted
1/4 cup unfiltered apple juice
1/4 to 1/2 tsp. minced garlic
2 qts. very lightly packed torn pieces mixed lettuces and baby greens
4 or 5 radishes, thinly sliced

Recipe Preparation

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