Tri-Color Bean & Veggie Salad

 Tri-Color Bean & Veggie Salad (eVeggies)

4-5 cups spring greens or spinach mix (torn in small pieces)
2 cups fresh broccoli in bite-sized sprigs
2 handfuls of baby carrots, diced
1/4 red onion, sliced thin
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed

house dressing:
4 tbsp extra virgin olive oil
1-1/2 tbsp fresh lemon juice
1 garlic clove, crushed and minced
1 tsp tahini or (dry) grated Parmesan cheese
1 tbsp water
1 tsp dijon mustard
salt & pepper, to taste

Prep dressing and set aside. Combine all salad ingredients in a bowl. Add dressing and toss.