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4 from 1 vote
vegan arugula salad
Vegan Arugula Salad with Chickpea Croutons {Gluten-Free}
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Vegan Arugula Salad with Chickpea Croutons is full of delicious flavors and makes for a perfect lunch or dinner meal. The crunchy chickpeas and sharp sun dried tomatoes mix perfectly with the other ingredients. Gluten-Free too.

Course: Entrée Salad, Lunch, Salad
Cuisine: Healthy, Vegan
Servings: 2
Calories: 336 kcal
Author: Vicky Berman
Ingredients
  • 1 can chickpeas drained, rinsed, peeled, dried
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • dash garlic powder
  • 3-5 ounces arugula
  • 1/2 cup sundried tomatoes
  • 1 avocado diced and sprinkled with lemon juice
  • 2/3 cup cooked quinoa
  • salt/pepper to taste
Instructions
  1. Preheat oven to 425 degrees. In a large bowl mix chickpeas with cumin, smoked paprika, salt, garlic powder and olive oil.
  2. Spread chickpeas in single layer on baking sheet and bake for 20-30 minutes, or until chickpeas are slightly browned and crispy. Remove from oven and set aside.
  3. In a large bowl combine arugula, sun dried tomatoes, avocado and quinoa. Toss until mixed. Add salt/pepper to taste.
  4. Serve sprinkled with oven roasted chickpeas, sprinkled with additional olive oil as needed for the dressing.
Nutrition Facts
Vegan Arugula Salad with Chickpea Croutons {Gluten-Free}
Amount Per Serving
Calories 336 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 1255mg55%
Potassium 1692mg48%
Carbohydrates 38g13%
Fiber 12g50%
Sugar 12g13%
Protein 9g18%
Vitamin A 1520IU30%
Vitamin C 27.2mg33%
Calcium 121mg12%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.