Creamy Bean Salad with Tomatoes and Avocado

Ingredients

• 1 avocado, diced into chunks
• Zest and juice of one lemon
• 1 shallot, sliced super thin
• 2 scallions, finely chopped
• 1/2 cup of chopped fresh parsley
• 1 tbsp finely chopped capers
• 2 tsp of the brine from capers
• 1/3 cup sun-dried tomatoes in oil, cut into thin strips
• Kosher salt to your liking
• Freshly ground black pepper to suit your taste
• 1 can (425g) of white cannellini beans, rinsed and drained
• 1 can (425g) chickpeas, also drained and rinsed
• 1 tbsp Dijon mustard
• 2 tbsp of vegan mayo
• 1/2 tsp red chili flakes
• 1 tsp dried oregano
• 1 tsp agave nectar
• 2 tbsp extra virgin olive oil
• 1 tbsp of white wine vinegar
• Toasted whole wheat or sourdough slices rubbed gently with fresh garlic