Arugula, Chickpeas and Red Beets Salad

1. 1

   If using dry chickpeas, you will need to cook it: 35 minutes in the pressure cooker or 12 hours in water + boil for 20 minutes ).

2. 2

   Refrigerate.

3. 3

   Same thing for the red beets, if raw, cook it ahead.

4. 4

   Cut the red beets and the avocado into small cubes

5. 5

   Put washed arugula in a bowl (or directly in a plate), add the chickpeas, red beets and avocado.

6. 6

   Season with olive oil, balsamic vinegar and salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.