Mediterranean Chard Salad

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