Summer Salad

14 3 403
Ingredients Minutes Calories
Prep Cook Servings
2 min 1 min 2
Summer Salad
Health Highlights


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!



are a great source of plant-based protein and are high in fiber which helps to promote healthy digestion! 

Nutrition Facts

Per Portion

Calories 403
Calories from fat 178
Calories from saturated fat 67
Total Fat 19.7 g
Saturated Fat 7.5 g
Trans Fat 0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 6.5 g
Cholesterol 0
Sodium 388 mg
Potassium 1254 mg
Total Carbohydrate 49 g
Dietary Fiber 16.1 g
Sugars 13.5 g
Protein 15.0 g

Dietary servings

Per Portion

Meat Alternative 1.2
Vegetables 8.3

Energy sources