Description
A quick and healthy salad made with chickpeas, avocado, cucumber, tomatoes, and arugula, dressed in a lemony vinaigrette.
Ingredients
Salad Ingredients
- 2 cans chickpeas (2x15oz cans, drained) (Make sure to drain and rinse to remove canning liquid.)
- 2 pieces avocados (diced) (Use ripe but firm avocados.)
- 1 medium English cucumber (about 1.5 cups, diced)
- ½ pint grape tomatoes (halved or quartered)
- 2-3 handfuls arugula (Can swap arugula for spinach or mixed greens.)
Dressing Ingredients
- ⅓ cup red wine vinegar
- 2 cloves garlic (finely minced)
- ¼ cup olive oil
- 2.5 tablespoons lemon juice (1/2 lemon, juiced)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon maple syrup (Can adjust to taste for sweetness.)
- 1 teaspoon Dijon mustard
Instructions
Prepare Salad
- In a large bowl, combine the chickpeas, avocado, cucumber, tomatoes, and arugula. Mix to combine.
Make Dressing
- In a small bowl or mason jar, combine all of the dressing ingredients and whisk/shake to combine.
Combine
- Pour the dressing over the chickpea mixture and stir to combine.
- Serve and ENJOY!
Notes
Serve chilled or at room temperature. Pairs well with grilled fish or chicken. Store in an airtight container in the fridge for up to 1 day. Add avocado just before serving to prevent browning.
- Prep Time: 10 minutes
- Category: Lunch, Salad, Side Dish
- Cuisine: American, Mediterranean