Recipe courtesy of Min Kwon
Recipe courtesy of Min Kwon
Watch how to make this recipe.
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.
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 1 serving
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 362 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 8 milligrams
- Sodium
- 135 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 10 grams
- Protein
- 13 grams
- Sugar
- 5 grams
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 1 serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 362 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 8 milligrams
- Sodium
- 135 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 10 grams
- Protein
- 13 grams
- Sugar
- 5 grams
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.
