Vegetarian Arugula Chickpea Power Salad
- Level: Easy
- Yield: 1 serving
-
- 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
- Total: 15 min
- Prep: 15 min
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.