Salad
4 cups swiss chard, shredded
1 red pepper, thinly sliced
4 radishes, sliced (or substitute with grated carrots or beets)
½ English cucumber, sliced (or substitute with shaved fennel)
6 cherry tomatoes, cut in half
1 avocado, sliced
¼ cup Kalamata olives, optional
1 cup chickpeas, cooked
1 cup Italian parsley, chopped (or substitute with cilantro, basil, or mint)
¼ cup pumpkin seeds, toasted (or slivered almonds)
Lemony Dressing
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, finely grated
2 teaspoons honey
¼ cup extra virgin olive oil
Salt and pepper to taste
Optional Toppings:
Crumbled goat or feta cheese
Sprouts
Recipe and photo courtesy the American Pulse Association [1].
Links
[1] https://americanpulsecrops.org/