Chickpea salad with olive tapenade dressing

Another super filling, super easy spring salad with loads protein (15 grams-ish per cup!), nutrients and fiber...the olive dressing is a nice change :) 

Ingredients

• 2 cups dried chickpeas soaked overnight or for at least 3 hours
• 1 red pepper, chopped into small pieces
• 1 large avocado, chopped
• 1 broccoli, cut into florets (use the stem too)
• 1/2 cup walnut pieces
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 3 tomatoes, chopped
• 1 handful fresh basil leaves
• Juice from one lemon
• 1.5 cups pitted green olives (or black olives if you find green too salty)
• 1 clove garlic, crushed
• 2 Tbsp red wine vinegar
• Pepper to taste

Directions

1. Drain the soaked chickpeas and place in a medium saucepan. Fill the pot with water so the chickpeas are well covered. Bring to the boil, then simmer covered, for around 20 minutes or until the chickpeas are soft.
2. Place the red pepper, avocado, broccoli, walnuts, pumpkin seeds, sunflower seeds and tomatoes into a large bowl. Add the chickpeas (drained) once they are cooked.
3. In a food processor, place the basil, lemon juice, olives, garlic and vinegar. Blend until the ingredients are nicely mushed up together. Add pepper to taste. 
4. Add the olive mix to the salad and mix to combine.
5. Serve and/or store in an airtight container in the refrigerator. It's a meal all on it's own!