Bart's Recipes
Rinse the chickpeas under cold water and drain well. Dice the cucumber and cut the avocado into chunks.
Place the arugula in a bowl and add the chickpeas, cucumber and avocado. The chickpeas provide plant-based protein and fiber, while the avocado contributes healthy fats.
Mix the olive oil with the lemon juice and some black pepper and pour over the salad. Toss gently so the avocado stays intact. Tear the mint leaves and scatter over the top for a fresh finish and serve immediately.
