|2 min||1 min||1|
|7 1/2 can (15oz)||Chickpeas, canned, low sodium (Drained and rinsed)|
|1/2 medium pepper(s)||Green bell pepper (Sliced)|
|1/2 cucumber(s)||Cucumber (Diced)|
|1/2 medium||Tomato (Diced)|
|1/8 medium||Red onion (sliced thinly)|
|1 tbsp||Almond milk, unsweetened, Blue Diamond|
|1/2 tbsp||Lemon juice|
|1/2 tbsp||Coconut oil (unrefined)|
|1 tbsp||Basil, fresh (Sea salt and fresh black pepper to taste (Optional: ½ c of cooked high quality protein))|
1. Combine chickpeas, bell pepper, cucumber, tomato, and red onion in large bowl
2. Combine avocado, almond milk, lemon juice, coconut oil, garlic, and basil. Blend until creamy.
3. Place chickpea mixture over arugula and top with avocado dressing
4. Find a sunny place to sit and indulge!