Name: Arugula & Chickpea Salad with Cucumber, Avocado & Parmesan
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (142 g) pkg baby arugula; 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ lemons; 42 g Parmesan cheese; black pepper; cayenne pepper; cumin, ground; Dijon mustard; extra virgin olive oil; salt

Arugula & Chickpea Salad with Cucumber, Avocado & ParmesanArugula & Chickpea Salad with Cucumber, Avocado & Parmesan — a 30-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

1 ½ (142 g) pkg baby arugula

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ lemons

42 g Parmesan cheese

black pepper

cayenne pepper

cumin, ground

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 260°C (500°F).

Drain and rinse chickpeas. Place on paper towels and pat dry. Transfer to a sheet pan.

Drizzle chickpeas with oil and season with cumin, salt, and pepper. Toss to coat.

Place in the oven and roast until crispy, 15-20 minutes. Stir halfway through cooking time.

Peel and mince garlic. In a medium bowl, prepare dressing by whisking together garlic, lemon juice, oil, Dijon, salt, and pepper. Set aside.

Wash and dry arugula.

Wash and medium dice cucumber. Halve and pit avocados; scoop out and medium dice the flesh.

Shred 1/3 cup of Parmesan.

To serve, arrange a bed of arugula on a plate and top with chickpeas, cucumber, and avocado. Drizzle with dressing and sprinkle with Parmesan. Enjoy!

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