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A large serving dish of vegan arugula salad with fresh vegetables and chickpeas.
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5 from 2 votes

Vegan Arugula Salad with Chickpeas, Avocado and Cherry Tomatoes

This Vegan Arugula Salad with Chickpeas, Avocado and Cherry Tomatoes is the perfect summer meal or side dish. Easy to make and filling!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Main Course, Salad
Cuisine: American
Servings: 4 people
Calories: 185kcal
Author: Andrew Bernard

Ingredients

  • 5 oz baby arugula
  • ¼ cup fresh parsley, roughly chopped
  • 1 14oz can chickpeas, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • ¼ cup vegan parmesan cheese, shave (we use Violife)
  • 2 avocados, diced
  • salt, to taste
  • pepper, to taste
  • vinaigrette or dressing of choice on side, to taste

Instructions

  • In a large bowl, add the arugula and parsley and toss together.
  • Add in chickpeas, cherry tomatoes, vegan parmesan, salt and pepper and toss again.
  • Add avocados to the top and serve with vinaigrette or dressing of choice on the side.

Video

Notes

See post for substitution ideas. 

Nutrition

Serving: 0.25salad | Calories: 185kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 28mg | Potassium: 802mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1668IU | Vitamin C: 37mg | Calcium: 82mg | Iron: 2mg