Chickpea Arugula Salad with Avocado and Figs

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"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

A Note from Feedfeed

The wonderful thing about chickpea bowls is how fully adaptable they are and how well they work to use up any leftovers—the ideal way to wrap up the work week and use any remaining vegetables.

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  • Recipe Card
Serves or Makes: Serves 4

Recipe Card

ingredients

  • 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

Method

  • 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.