Brown Rice Salad with Crunchy Sprouts and Seeds

INGREDIENTS

• 2 scallions, thinly sliced
• Freshly ground black pepper
• 1 cup (packed) chopped fresh chives
• 1/3 cup toasted salted sunflower seeds
• 2 tablespoons (or more) fresh lemon juice
• 1 1/2 cups grated zucchini, lightly squeezed to remove liquid
• 1/2 cup cooked brown rice
• 1/3 cup coarsely chopped roasted unsalted almonds
• 1/3 cup toasted salted shelled pumpkin seeds (pepitas)
• 1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt plus more