Hearty Bean & Chicken Salad with Apple Cider Vinaigrette (dairy, egg, soy, nut, gluten, grain, tomato/tomatillo free)

• 1 15oz can chickpeas/garbanzo beans, drained and rinsed

• 2 cups sprouted lentils (link is to a non-affiliated YouTube tutorial)

• 1 rotisserie chicken breast, diced

• 1/4 yellow onion, diced

• 4 tablespoons raw pumpkin seeds/pepitas (optional)

For the Apple Cider Vinaigrette:

• 1/2 cup raw apple cider vinegar

• 3 tablespoons olive oil

• 2 tablespoons coconut aminos

• 2 tablespoons stone ground mustard

• 1 teaspoon salt

• 1/2 teaspoon real maple syrup

• 1/4 teaspoon ground cumin

In a medium-sized food storage container with a tight lid, combine the garbanzo beans, sprouted lentils, diced chicken breast, and diced onion. Toss to combine.

In a small bowl or liquid measure, whisk together the apple cider vinegar, olive oil, coconut aminos, stone ground mustard, salt, maple syrup, and cumin, and pour the dressing over the salad ingredients. Toss again to coat the salad ingredients in the dressing.

Cover the salad with a tightly-sealed lid, and allow to marinade in the refrigerator for 4-6 hours or up to overnight. Before serving, top with 1 tablespoon of pumpkin seeds per serving.

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