Directions

1. Drain and wash the chickpeas.
2. Mix the chickpeas with salt, pepper, and oregano.
3. Mix the spinach, kale, broccoli florets, chopped asparagus, avocado slices, and chickpeas in a salad bowl.
4. In a small bowl, mix the Greek yogurt, horseradish mustard, Smoked Habanero hot sauce, and salt (to taste) until smooth.
5. Pour the dressing over the salad, then top with salt/pepper to taste.
6. Serve and enjoy.