Vegetarian Chickpea Salad with Arugula
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Nutritional value per serving:
Calories 362, total fat 12 G., saturated fats 2 G., proteins 13 G., carbohydrates 51 G., fiber 10 G., cholesterol 8 mg, sodium 135 mg, sugar 5 G.
Calories 362, total fat 12 G., saturated fats 2 G., proteins 13 G., carbohydrates 51 G., fiber 10 G., cholesterol 8 mg, sodium 135 mg, sugar 5 G.
The combination of antioxidant-rich, vitamin-rich, and fiber-rich fruits and vegetables, high-protein quinoa, chickpeas, and avocado makes this salad filling and balanced. Place the chickpea-avocado puree, seasoned with lemon juice, in the center of the bowl, and arrange neat piles of sliced cucumbers, tomatoes, strawberries, quinoa, and crumbled feta around it. Enjoy the wonderful combination of flavors and textures. The chickpea-avocado puree can also be enhanced with mango, celery, cilantro, or carrots. Besides the salad, use it as a sandwich filling or dipping sauce for vegetables or crackers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425 g) of canned chickpeas without salt
- 1 large ripe avocado, peeled and diced
- 1/4 cup diced red onion
- 1 tbsp lemon juice
- 1 cup arugula
- 1/4 cup chopped cucumber
- 1/4 cup cooked quinoa
- 1/4 cup thinly sliced strawberries
- 1/4 cup thinly sliced cherry tomatoes
- 1 tbsp crumbled feta
- Balsamic sauceto drizzle (optional)
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Recipes with similar ingredients: chickpeas, arugula, quinoa, Avocado, cucumbers, feta cheese, cherry tomatoes, strawberry, balsamic vinegar
Cooking the dish according to the recipe:
- Rinse the chickpeas and drain. In a medium bowl, combine the chickpeas with the avocado and roughly mash with a fork or potato masher. Add the onion and lemon juice. Season with salt and pepper to taste. Stir.
- Serve 0.5 cups of chickpea salad on a plate with arugula, cucumbers, quinoa, strawberries, tomatoes, and feta. Drizzle with balsamic vinegar. Enjoy!
Set aside the remaining chickpea and avocado salad for another time.
Author of the recipe - Min Kwon is a nutritionist and blogger.
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