Greek Salad with Broccoli and Sun-Dried Tomatoes

INGREDIENTS

• Mixed greens, preferably with herbs
• 1 cup thinly sliced broccoli florets
• â…” cup cooked chickpeas
• ¼ cup chopped red onion
• ¼ cup crumbled feta cheese (optional)
• 10 pitted Kalamata olives, sliced into thin rounds
• Handful chopped sun-dried tomatoes*
• Small handful sunflower seeds or pepitas
• 1 cup cooked farro, wheat/spelt berries, whole wheat pasta, barley or quinoa
• Drizzle olive oil
• ½ lemon, juiced
• ½ cup quality olive oil
• ¼ cup red wine vinegar
• 2 cloves garlic, minced
• 1½ teaspoon dried oregano
• 1 teaspoon Dijon mustard
• ¾ teaspoon fine-grain sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon agave nectar or sugar