Arugula Chickpea Avocado Salad

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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, Arugula Chickpea Avocado salad is sure to pleaser.  What’s even better is that eating a plateful of these provides plenty of health benefits.

Chickpeas are low glycemic legumes that help regular sugar levels and are considered protein powerhouses. On the other hand, avocados are great sources of healthy fat, while arugula leaves provide various vitamins and minerals such as calcium, vitamin A, C, K, and folate.  

Pair this salad with buckwheat galettes, as well as a dollop of Coriander Pesto. Sure to tease the senses and to fill enough to sate the appetite, I do believe that you must give this combination a go. It’s a complete meal with coriander pesto and chickpeas hummus.

Arugula Chickpea Avocado Salad

Serves: 4
Cooking Time: 10 mins


  • 1 ripe avocado, pitted and chopped into cubes
  • 1/2 cup pomegranate seeds
  • 1 cup cooked chickpeas
  • 7.05 oz / 200gms arugula leaves
  • 1/4 cup capers
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder 
  • 1/2 teaspoon cumin powder 
  • 2 tablespoon olive oil 
  • Salt and pepper to taste.



In a large bowl, place the cooked chickpeas arugula leaves, capers, and pomegranate seeds, along with the spices and olive, and gently bring them all into a beautiful mix.


Add the avocado cubes and season with salt and pepper, and serve.


You can serve the salad with gallate. This salad also pairs well with coriander pesto and hummus.


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