Recipe courtesy of Min Kwon

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
  • Nutrition Info
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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


  1. 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. 
  2. 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! 
  3. Reserve the remaining chickpea and avocado salad for another purpose.
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