INGREDIENTS
1/3 cup of olive oil
1/4 cup of lemon juice
2 teaspoons red wine vinegar
1/2 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoons garlic powder
SALAD
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
2 medium carrots, julienned
1 medium zucchini, julienned
1/2 cup chopped tomatoes
4 green onions, thinly sliced
4 radishes, thinly sliced
1/2 cup chopped pecans, toasted
1/2 cup coarsely chopped fresh parsley
1/2 cup cup crumbled goat cheese
6 cups spring mix salad greens
INSTRUCTIONS
In a small bowl, whisk oil, lemon juice, vinegar, salt, pepper and garlic powder.
In a large bowl, combine chickpeas, carrots, zucchini, tomato, green onions, radishes, pecans, parsley and cheese. Stir in 1/2 cup dressing. Arrange greens in a serving bowl; top with chickpea mixture. Drizzle with remaining dressing.