Freekeh Lentil Salad with Chickpeas and California Avocado - California Avocados

Name: 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

californiaavocado.com

The foundation for this recipe starts with whole grain freekeh, an ancient grain, and builds from there with lentils, chickpeas, radishes, California Avocados…

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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