Introduction
This delicious and nutritious salad combines the peppery flavor of arugula with creamy avocado and hearty chickpeas. It’s a perfect dish for a light lunch or as a side for dinner, offering a balance of textures and flavors that will delight your taste buds. Quick to prepare and packed with protein, this salad is also suitable for vegetarians and can be easily customized with your favorite toppings.
Detailed Ingredients with measures
– Arugula: 4 cups
– Avocado: 1 ripe
– Chickpeas: 1 can (15 oz), drained and rinsed
– Cherry tomatoes: 1 cup, halved
– Red onion: 1/4 cup, thinly sliced
– Olive oil: 3 tablespoons
– Lemon juice: 2 tablespoons
– Salt: to taste
– Pepper: to taste
– Feta cheese (optional): 1/2 cup, crumbled
– Fresh herbs (optional): a handful, chopped (such as parsley or cilantro)
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Serves 2-4 people
Detailed Directions and Instructions
Step 1: Prepare the Ingredients
Start by rinsing and draining a can of chickpeas. Prepare 100g of arugula, one ripe avocado, and a handful of cherry tomatoes.
Step 2: Slice the Avocado
Carefully cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into thin pieces.
Step 3: Halve the Cherry Tomatoes
Cut the cherry tomatoes in half to enhance their flavor and presentation in the salad.
Step 4: Assemble the Salad
In a large mixing bowl, combine the arugula, sliced avocado, and halved cherry tomatoes. Add the drained chickpeas to the bowl as well.
Step 5: Dress the Salad
Drizzle a light vinaigrette or your choice of dressing over the salad mixture. Toss gently to combine all ingredients while avoiding mashing the avocado.
Step 6: Serve Immediately
Plate the salad immediately for the best texture and flavor. Enjoy your fresh and nutritious salad!
Notes
Note 1: Additional Ingredients
Feel free to add ingredients like feta cheese, cucumbers, or nuts for extra flavor and crunch.
Note 2: Storage Suggestions
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to one day.
Note 3: Adjusting Serving Size
Adjust the ingredient quantities based on the number of servings required; keep the ratio of ingredients balanced for optimal taste.
Cook techniques
Chickpea preparation
Use canned chickpeas for convenience or soak dried chickpeas overnight and cook them until tender.
Avocado slicing
Slice the avocado in half, remove the pit, and scoop out the flesh with a spoon for even pieces.
Roasting techniques
Spread roasted chickpeas on a baking sheet and bake until golden for added crunch and flavor.
Salad dressing
Create a simple vinaigrette using olive oil, lemon juice, salt, and pepper for a fresh dressing.
Ingredient assembly
Layer the salad with arugula, avocado, and chickpeas for an appealing presentation.
FAQ
Can I use other greens instead of arugula?
Yes, other leafy greens like spinach or mixed salad greens can be used as alternatives.
How can I make the salad vegan-friendly?
This salad is already vegan as it contains only plant-based ingredients.
What other toppings can I add to the salad?
You can add nuts, seeds, or feta cheese for extra flavor and texture.
How do I store leftovers?
Keep the salad in an airtight container in the refrigerator, but it’s best enjoyed fresh.
Can I meal prep this salad?
Yes, you can prepare the ingredients in advance and assemble them right before serving to keep them fresh.
Conclusion
This salad of arugula, avocado, and chickpeas is a delightful blend of flavors and textures that not only satisfies but also nourishes. The creaminess of the avocado complements the peppery notes of arugula, while the chickpeas add a substantial, protein-rich ingredient that enhances the dish’s heartiness. Perfect as a light meal or a side dish, it’s a great choice for any occasion.
More recipes suggestions and combination
Quinoa and Spinach Salad
Combine quinoa, fresh spinach, cherry tomatoes, and cucumbers, drizzling with lemon vinaigrette for a refreshing dish.
Chickpea and Feta Salad
Mix chickpeas with crumbled feta cheese, diced cucumbers, and olives, seasoned with oregano and olive oil for a Mediterranean twist.
Avocado and Mango Salad
Toss together diced avocado, ripe mango, red onion, and cilantro, finished with a lime dressing for a tropical flair.
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Combine cold noodles, shredded carrots, bell peppers, and scallions, dressed with a sesame dressing for an Asian-inspired delight.