| 11 | 8 | 900 |
| 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) |
| 1 slice | Whole grain bread |
| 1 tsp | Coconut oil |
1. Mix all of the salad ingredients in a large bowl except for the bread, coconut oil and sea salt.
2. Toast the bread and spread the coconut oil.
3. Cut into crouton sized squares and sprinkle on top of the salad.
4. Drizzle with dressing of your choice (see Meal Gardens selection of salad dressing).
| Grain | 0.5 |
| Meat Alternative | 3.2 |
| Vegetables | 9.1 |
