Chickpea, Fennel, and Radish Salad Recipe - Forks Over Knives

Ingredients

• 10 to 12 oz. of radishes (see tip, recipe intro)
• 2 15-oz. cans no-salt-added chickpeas
• 1 medium fennel bulb, trimmed and very thinly sliced
• 1 cup coarsely shredded carrots
• 2 tablespoons coarsely chopped fresh dill
• 2 tablespoons thinly sliced fresh chives
• ¼ cup lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon sea salt
• ¼ to ½ teaspoon freshly ground black pepper
• 4 cups torn red leaf lettuce
• ⅓ cup chopped toasted walnuts
• 4 6-inch whole grain pita bread rounds, warmed