Chunky Vegetable Salad with Lemon-Cumin Vinaigrette
1/3 cup chickpeas, rinsed and drained;
1/3 cup kidney beans, rinsed and drained;
1/4 cup shredded carrot;
1/4 cup chopped jicama (yam bean);
1/4 cup chopped apple;
1/4 cup sliced red bell pepper;
1 tablespoon sliced celery;
1/4 cup chopped cucumber;
1 tablespoon pumpkin seeds.
Mix all ingredients together in a bowl. Then for dressing whisk together juice of 1/2 lemon, 2 teaspoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon ground cumin, and a pinch each sugar and salt; drizzle over salad. Serve with 1/2 cup pineapple, cut into bite-size pieces.