In a small bowl, add olive oil, balsamic vinegar, sorghum syrup, lemon juice, Dijon mustard, and garlic. Whisk until all ingredients are emulsified. Set aside.
Place the carrots, zucchini, and cucumber in a large mixing bowl and drizzle with 2 tablespoons of balsamic dressing.
Add whole grain sorghum, garbanzo beans, almonds and hemp hearts, and mix well.
Divide into two salad bowls, and add an additional 2 tablespoons of balsamic dressing to each salad bowl.
*If you have an almond allergy, use pumpkin seeds or sunflower seeds.
Calories: 440 calories, Fat: 24 grams, Saturated fat: 3 grams, Carbohydrates: 45 grams, Sugar: 11 grams, Sodium: 105 milligrams, Fiber: 9 grams, Protein: 13 grams, Cholesterol: 0 milligrams