Introduction

This delicious salad brings together the peppery taste of arugula, the creamy texture of avocado, and the hearty nature of chickpeas. It’s not only a feast for the taste buds but also a vibrant addition to any meal. Perfect as a light lunch or as a side dish for dinner, this salad is packed with nutrients, making it both healthy and satisfying.

Detailed Ingredients with measures

– Fresh arugula: 100g
– Ripe avocado: 1 medium
– Cooked chickpeas: 200g
– Cherry tomatoes: 150g
– Red onion: 1 small
– Lemon juice: 2 tablespoons
– Olive oil: 3 tablespoons
– Salt: to taste
– Pepper: to taste
– Feta cheese (optional): 50g

Prep Time

10 minutes

Cook Time, Total Time, Yield

Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Serves 2-3 people

Detailed Directions and Instructions

Step 1: Prepare the Ingredients

Rinse and drain a can of chickpeas. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Slice the avocado into cubes.

Step 2: Combine Ingredients

In a large salad bowl, combine the chickpeas and avocado. Add fresh rocket leaves to the mixture.

Step 3: Prepare the Dressing

In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a dressing.

Step 4: Dress the Salad

Pour the dressing over the salad ingredients. Gently toss everything together to ensure the avocado and chickpeas are well-coated with the dressing.

Step 5: Serve Immediately

Transfer the salad to individual plates or serve it in the large bowl. Enjoy the freshness of the salad right away.

Notes

Note 1: Choosing Avocados

Make sure to select ripe avocados for the best flavor and texture in the salad.

Note 2: Serving Suggestions

This salad can be served as a light lunch or as a side dish during dinner.

Note 3: Variations

Feel free to add other ingredients such as cherry tomatoes, cucumber, or feta cheese for added flavor.

Note 4: Storage

If you have leftovers, store the salad in an airtight container in the refrigerator for up to a day. The avocado may brown slightly, but it will still be edible.

Cook techniques

Preparing the Ingredients

Begin by washing the arugula thoroughly to remove any dirt or grit. Dice the avocado and rinse the chickpeas before adding them to the salad.

Combining Flavors

Mix the arugula, avocado, and chickpeas in a bowl gently to combine without mashing the avocado.

Dressing the Salad

Create a simple dressing using olive oil, lemon juice, salt, and pepper. Drizzle it evenly over the salad and toss gently to coat.

Serving Suggestions

Serve the salad immediately to ensure freshness, or refrigerate briefly if needed. Garnish with additional ingredients like nuts or seeds if desired.

FAQ

Can I substitute chickpeas with another protein?

Yes, you can use black beans, lentils, or even grilled chicken as an alternative.

How can I make this salad vegan?

The salad is already vegan; just ensure the dressing is made from plant-based ingredients.

Is it possible to prepare the salad in advance?

While you can prepare the ingredients ahead of time, it’s best to combine them right before serving for optimal freshness.

What other ingredients can I add to this salad?

You can enhance the salad with ingredients like cherry tomatoes, cucumbers, or feta cheese for added flavor and texture.

How long can I store leftovers?

Leftover salad can be stored in an airtight container in the refrigerator for up to 1 day, but it is best enjoyed fresh.

Conclusion

This refreshing rocket salad with avocado and chickpeas is a delightful combination of flavors and textures. It’s not only easy to prepare but is also packed with nutrients, making it a perfect dish for light lunches or as a side. The balance of peppery rocket, creamy avocado, and hearty chickpeas provides a satisfying meal that can be enjoyed any time of year.

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