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chickpea arugula salad

Chickpea Arugula Spinach Salad

Melissa Champagne
This delicious salad is protein-rich (chickpea & quinoa) and antioxidant-rich with all it's greens and homemade vinaigrette!
5 from 2 votes
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Prep Time 8 minutes
Cook Time 8 minutes
0 minutes
Total Time 16 minutes
Course Lunch
Cuisine American
Servings 6
Calories 269 kcal

Equipment

  • cutting board
  • chefs knife

Ingredients
  

  • 1 cup quinoa cooked
  • 1-15 oz can chickpeas
  • 75 grams arugula & spinach mix about half the box
  • 1 bell pepper
  • 1 cup sugar snap peas chopped
  • 1/4 cup pine nuts roasted
  • 1 cup grapes sliced in half (optional)
  • 2 tbsp coconut aminos

Garlic Vinaigrette

  • 1 glove garlic
  • 1/4 cup olive oil
  • 3 tbsp balsamic white or rosé
  • 1/2 tsp salt

Instructions
 

  • Start by rinsing and drying the chickpeas. Add them to a bowl with the coconut aminos. Add to AirFryer about 8 minutes at 350. (will not be perfectly crispy as there is no oil)
  • Make the vinaigrette in mason jar. Mix well.
  • Add all the ingredients in a bowl, mix and enjoy!

Nutrition

Calories: 269kcalCarbohydrates: 31gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 310mgPotassium: 317mgFiber: 3gSugar: 7gVitamin A: 821IUVitamin C: 36mgCalcium: 26mgIron: 2mg
Keyword arugula, bell pepper, chickpeas, coconut, grapes, pine nuts, quinoa, snap peas
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