Freekeh Lentil Salad with Chickpeas and California Avocado - California Avocados

Ingredients

• 4 Tbsp. Extra virgin olive oil
• 3 Tbsp. lemon juice (juice of 1 lemon)
• 2 Tbsp. honey
• 1 Tbsp. lemon zest (zest of 1 lemon)
• 1 Tbsp. Dijon mustard
• 1/2 tsp. kosher salt
• 1/8 tsp. black pepper
• 3 cups cooked cracked freekeh*
• 1 1/2 cups cooked lentils
• 1 cup canned, reduced-sodium chickpeas, drained and rinsed
• 2 ripe, Fresh California Avocados, seeded, peeled, and cut into ¾-inch pieces**
• 4 medium-size radishes, thinly sliced and halved
• 3 green onions, white and light green parts, thinly sliced
• 1/4 cup packed fresh mint leaves, torn into pieces, plus extra whole leaves for garnish