CHICKPEA & ARUGULA SALAD

Ingredients

• 470 ml Chickpeas, canned, drained, rinsed, MRSJP
• 1/2 pcs Cucumber
• 240 ml Spring onion, chopped
• 470 ml Arugula, raw
• 10 pcs Cherry tomatoes
• 1 tbsp Pumpkin seeds, hulled, dried
• 1/2 pcs Avocado

Method

1. Cook raw chickpeas in water until soft or use canned chickpeas
2. Chop the onions, tomatoes & cucumber
3. In a bowl, mix the vegetables, rocket, chickpeas, and avocado
4. Serve the salad with some pumpkin seeds on top
5. Add balsamic dressing or lemon + salt & pepper