School Garden Salad with Chickpeas and Avocado - Gluten Free Recipes

Ingredients

• 59 milliliters unfiltered apple juice
• 1 firm-ripe avocado, cut in chunks
• 2 liters very lightly packed torn pieces mixed lettuces and baby greens
• 237 milliliters canned chickpeas (garbanzos)
• 1 large carrot, shredded
• 0 teaspoons minced garlic
• 1 Tbsp fresh lemon juice
• 2 Tbsps extra-virgin olive oil
• 4 or 5 radishes, thinly sliced
• 2 teaspoons rice vinegar
• 6 servings Salad
• 6 servings Dressing
• 1 Tbsp soy sauce
• 59 milliliters sunflower seeds, toasted