Chickpea Veggie Quinoa Salad

• 2 cups cooked quinoa, cooled
• 11/2 cups cooked chickpea, cooled
• 1 carrot, diced finely
• 2 celery ribs, chopped
• 1 green onion, chopped
• 4 radishes, chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh basil, finely chopped
• 1 cup baby spinach, chopped
• Dressing
• 2 tbsp old style whole grain Dijon Mustard
• 1 tbsp olive oil
• the juice and zest of 1/2 lemon
• 1/2 tsp salt
• 1/4 tsp blac pepper
• 1 tsp blue agave nectar (or liquid honey)

1. 1.In a large mixing bowl, add all the ingredients listed under "salad". Give that a good stir and set aside.
2. 2.In a separate bowl, whisk ingredients for the dressing and mix until well combined. Do not omit the agave nectar or honey, as this really makes all the difference in the world. It just brings out all the deliciousness of this salad.
3. 3.Add the dressing to the salad and stir well.
4. 4.You can serve immediately or keep in the fridge for several hours before serving, even overnight. Letting it rest will only help the flavors develop.

chickpea, radishes, fresh parsley, fresh basil, dressing, lemon, ufeubd, blac pepper

Taken from www.epicurious.com/recipes/member/views/chickpea-veggie-quinoa-salad-52755611 (may not work)