Ingredients
For the dressing
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 tablespoon whole-grain Dijon mustard
1/4 teaspoon kosher salt
1/2 cup olive oil
For the salad
1 medium tomato, diced
1 medium English or hothouse cucumber, quartered lengthwise then sliced crosswise
20 snap peas (about 3 ounces), cut into thirds
10 small radishes, stemmed and quartered
1 small carrot, peeled and grated
2 medium scallions, thinly sliced
1 can chickpeas, drained and rinsed if canned
1/2 cup roasted nuts, such as pine nuts or slivered almonds
1/4 cup roasted sunflower seeds, hemp seeds, or chia seeds
Instructions
1. Combine the vinegar, lemon juice, Dijon, and salt in a small bowl and whisk to combine. Drizzle in the olive oil whisk until emulsified; set aside.
2. Chop, dice, grate, and mince to your heart’s content, piling each vegetable in a large bowl as it is prepared. Add the parsley, chickpeas, nuts, and seeds, and toss to combine. Pour the dressing over the chopped vegetables and toss to coat.