Wasabi Arugula Chickpea Salad

Ingredients:

Greens of your choice, for 4-6 people ( I used arugula, aka. rocket)
1 Carrot, shredded
2 TSP EFA Antioxidant Oil Blend
3/4 CUP Celery, chopped
1 Mango, chopped
1/3 CUP Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below/li>
Fresh Cracked Black Pepper
Wasabi-Tamari Chickpeas:

2 TSP EFA Antioxidant Oil Blend1 CUP Chickpeas
1 TSP Wasabi Powder
1 TSP Sugar
1 TBS BRAGGS Soy Sauce
Avocado Wasabi Dressing:

1 Ripe Avocado, diced
2 TSP White Wine Vinegar
3 TBS Hummus, plain or garlic
1 TSP Stoneground Mustard
1/2 TSP Salt
2 TSP Wasabi Powder
1/3 Cup EFA Antioxidant Oil Blend
Directions:

Whisk dressing ingredients together, except for EFA oil, until smooth.
Slowly add EFA oil until emulsified and smooth, refrigerate.
Toast almonds, set aside.
Mix wasabi-tamari chickpeas and set aside.
In large bowl, add your salad ingredients and wasabi-tamari chickpeas (leave some almonds and chickpeas for garnish).
Toss with dressing to lightly coat.
Dish salad, garnish and crack fresh black pepper over the top. Serve immediately!