Vegetarian Chickpea Salad with Arugula

Ingredients:

• 1 can (425 g) of canned chickpeas without salt
• 1 large ripe avocado, peeled and diced
• 1/4 cup diced red onion
• 1 tbsp lemon juice
• 1 cup arugula
• 1/4 cup chopped cucumber
• 1/4 cup cooked quinoa
• 1/4 cup thinly sliced ​​strawberries
• 1/4 cup thinly sliced ​​cherry tomatoes
• 1 tbsp crumbled feta
• Balsamic sauceto drizzle (optional)

Preparation:

1. Rinse the chickpeas and drain. In a medium bowl, combine the chickpeas with the avocado and roughly mash with a fork or potato masher. Add the onion and lemon juice. Season with salt and pepper to taste. Stir.
2. Serve 0.5 cups of chickpea salad on a plate with arugula, cucumbers, quinoa, strawberries, tomatoes, and feta. Drizzle with balsamic vinegar. Enjoy!
   
   Set aside the remaining chickpea and avocado salad for another time.