No Cook Arugula Chickpea Power Salad
A no-cook meal that is sure to cool you down and nourish you this summer!
For the Chickpea and Avocado Mash:
One 15-ounce can of chickpeas or garbanzo beans, no salt added
1 large ripe avocado
1 tablespoon lemon juice (1 lemon)
1/4 cup diced red onion
Salt and pepper, to taste
For the Salad:
1/2 cup chickpea and avocado mash
1 cup arugula
1/4 cup cooked quinoa
1/4 cup sliced cherry tomatoes
1/4 cup sliced cucumbers
1/4 cup sliced strawberries
1 tablespoon feta cheese
A drizzle of balsamic vinegar (optional)
For the chickpea and avocado mash: Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, then roughly mash with a fork or potato masher. Add lemon juice and red onion. Season with salt and pepper, to taste. Stir to combine thoroughly.
For the salad: Add all of the ingredients onto a plate. Enjoy!
View the full recipe at The Adventures of MJ and Hungryman →
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