| 12 | 8 | 964 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 6 min | 2 min | 2 |
| 1 head | Lettuce, romaine (Chopped) |
| 1 cup | Chickpeas, canned, drained |
| 1 medium shallot(s) | Shallots (thinly sliced) |
| 1/2 cup cubes | Avocado |
| 1/2 cup chopped | Red bell pepper |
| 1 cup sliced | Carrots |
| 1/2 cup | Cherry Tomatoes (Halved) |
| 1 cup hulled | Sunflower seeds (Raw) |
| 5 leaf | Mint, fresh (Minced) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 tbsp | Apple cider vinegar |
| 1 tsp | Dijon mustard |
1. Make the dressing by combining the oil and mustard. Then mix in the vinegar.
2. Mix all of the salad ingredients in a large bowl.
| Meat Alternative | 3.2 |
| Vegetables | 9.1 |
