Vegetarian Arugula Chickpea Power Salad

The combination of fiber-packed, antioxidant-rich vegetables and fruit plus high-protein chickpeas and avocado makes this a well-balanced[ and satisfying salad. Spice up the mash with additional ingredients like mango, celery, cilantro or carrots, then enjoy it as a dip, sandwich filling or, in this case, a salad topper.]

Total Time:
15 min
Prep:
15 min

Yield:
1 serving
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 15 -ounce can no-salt added chickpeas beans
  • 1 large ripe avocado, pitted and diced
  • 1/4 cup diced red onion
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper
  • 1 cup arugula
  • 1/4 cup sliced cucumbers
  • 1/4 cup cooked quinoa
  • 1/4 cup sliced strawberries
  • 1/4 cup sliced cherry tomatoes1 tablespoon crumbled feta
  • Balsamic vinegar, for drizzling, optional
Directions
  • Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.

  • Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!

  • Reserve the remaining chickpea and avocado salad for another purpose.


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