Garden salad with chickpeas

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.