This is a simple combination that is perfect as a side salad for any dish. A spicy kick from the arugula seeds, a firmer bite from the chickpeas, buttery goodness from the avocados, and little pockets bursting with sweet tartness from pomegranate seeds make this salad both delightful and nutritious. What’s even better is that a plateful of these provides plenty of health benefits.
Chickpeas are low glycemic legumes that help regulate sugar levels and are considered protein powerhouses. Avocados offer healthy fats, while arugula leaves provide essential vitamins and minerals such as calcium, vitamin A, C, K, and folate.
Pair this salad with buckwheat galettes and add a dollop of Coriander Pesto. It’s a complete meal when served with coriander pesto and chickpea hummus.
Arugula Chickpea Avocado Salad
Ingredients
- 1 ripe avocado, pitted and chopped into cubes
- 1/2 cup pomegranate seeds
- 1 cup cooked chickpeas
- 200 grams arugula leaves
- 1/4 cup capers
- 1 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
In a large bowl, combine the cooked chickpeas, arugula leaves, capers, and pomegranate seeds with the spices and olive oil, gently mixing them together.
Add the avocado cubes, season with salt and pepper, and serve.
Serve with buckwheat galettes. This salad also pairs well with coriander pesto and hummus.
Nutrition
-
213.8 Calories
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15.7g Carbohydrates
-
0.0mg Cholesterol
-
12.8g Fat
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5.8g Fiber
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5.1g Protein
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150.0mg Sodium
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0.0g Trans fat
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