| 14 | 3 | 403 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 1 min | 2 |
| 1 can (15oz) | Chickpeas, canned, low sodium (Drained and rinsed) |
| 4 cup | Arugula |
| 1 medium pepper(s) | Green bell pepper (Sliced) |
| 1 cucumber(s) | Cucumber (Diced) |
| 1 medium | Tomato (Diced) |
| 1/4 medium | Red onion (sliced thinly) |
| 1/2 avocado(s) | Avocado (for dressing) |
| 2 tbsp | Almond milk, unsweetened (for dressing) |
| 1 tbsp | Lemon juice (for dressing) |
| 1 tbsp | Coconut oil (unrefined - for dressing) |
| 2 clove(s) | Garlic (for dressing) |
| 2 tbsp | Basil, fresh (for dressing) |
| 1 pinch | Sea Salt (to taste - for dressing) |
| 1 dash | Black pepper (to taste - for dressing) |
1. Combine chickpeas, bell pepper, cucumber, tomato, and red onion in a large bowl.
2. Combine avocado, almond milk, lemon juice, coconut oil, garlic, basil, salt, and pepper. Blend until creamy.
3. Place chickpea mixture over arugula and top with avocado dressing.
4. Find a sunny place to sit and indulge!
Chickpeas are a great source of plant-based protein and are high in fiber which helps to promote healthy digestion!
| Meat Alternative | 1.2 |
| Vegetables | 8.3 |
