Rinse leaf lettuces, spinach, and basil leaves.
Shred carrot and beets. I used a food processor for this.
Chop broccoli, green onions, cucumber, and tomatoes.
Drain chickpeas, artichoke hearts, and olives.
Tear basil leaves in to pieces.
Place greens in a large salad bowl with a bit of each vegetable, chickpeas, artichoke hearts, basil leaves, pumpkin seeds and olives.
Drizzle my Creamy Red Wine Vinaigrette over and toss.