Chop all your veggies into bite-size pieces and toss into a large bowl to combine.
Toss in chickpeas and sunflower seeds and top with dressing (I used about 1/2 the batch, but feel free to add as much or as little as you'd like). Use your hands to massage the salad, toss with a large spoon or put a lid on the container and shake until the salad is well coated.
Nutrition
Serving: 1/6 of recipe with 2 T of dressing | Calories: 306kcal | Carbohydrates: 32g | Protein: 13g | Fat: 15g | Fiber: 12g | Sugar: 5g