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Chickpea Arugula Salad with Avocado and Figs
"Eating during travel can be brutally tough on my skin and body, so can understand why I'm a little veggie hoarder on trips. I couldn’t decide on toppings for this bowl I made before leaving, so I invited them all to the salad party."
-- @copinaco

Recipe Intro From copinaco

This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

See here for a delicious roasted chickpea recipe.


Serves or Makes: Serves 4
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  • 4 cups arugula
  • 1/ 2 cup watermelon radish slices
  • 1/ 2 cup fresh figs
  • 1 tablespoons fresh lemon juice
  • 1 batch of roasted chickpeas
  • 1 ripe avocado
  • Micro greens, if desired
  • Sesame seeds, if desired


  • Step 1

    In a bowl, combine arugula, watermelon radish slices, fresh figs, lemon juice, roasted chickpeas, an avocado, micro greens, and sesame seeds. Serve immediately.