Ingredients

• 1 bunch of broccoli florets, thinly sliced
• 1 15oz can of chickpeas, drained and rinsed
• 1/3 cup red onion, finely chopped
• 1/3 cup sun-dried tomatoes, chopped
• 1/3 cup Kalamata olives, thinly sliced

LEMON DRESSING

• 1/4 cup avocado oil
• 2 Tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons local honey or pure maple (for vegan version)
• 1 garlic clove or  1/2 teaspoons of squeezed minced garlic
• 1/2 teaspoon pink salt

AVOCADO SPREAD

• 2 Avocados, mashed
• Pink salt, to taste
• Black pepper, if desired

OTHER

• Pitas, Flatbread, or Wraps (mindful of gluten-free)