Easy summer salad with chickpeas, radishes & avocado + arugula- almond pesto.
In summer I often make easy to prep salads, simple yet delicious no-stress food. With the rising temperatures, I just don’t like spending hours in my kitchen. So a salad like this one, is the answer.
The salad combines peppery arugula, chickpeas with a slight nutty aroma, crunchy radishes and creamy avocado. Then the salad is scattered with toasted almond flakes. No salad dressing, but an arugula – almond pesto for even more flavour.
This salad makes a great lunch or even a light dinner. Serve with some crusty bread if desired.
This summer salad comes together in no time, no oven or pan required. Well, maybe just to toast the almond flakes… but that’s only a matter of minutes. And if even that heat seems too much, just sprinkle ‘em on as they are, I won’t blame you.
And the best part of this salad, nearly everting comes from my garden. Can your food get more fresh?!
There is happiness in simplicity.
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Arugula – Chickpea – Radish Salad
vegan, gluten free, soy free
For the arugula – almond pesto: (makes extra)
½ cup almonds
1 clove garlic, chopped
2 cups arugula, chopped
~ ½ cup olive oil
2 tsp lemon juice
4 tbsp nutritional yeast
Pepper & salt, to taste
For the salad:
4 cup arugula
1 cup cooked chickpeas
1 avocado, diced
½ bunch radishes, sliced
~ ¼ cup arugula – almond pesto
A few tbsp toasted almond flakes
For the arugula – almond pesto:
Add the arugula, nooch, almonds, garlic and lemon juice to a (mini) food processor. Pulse to combine, some structure is fine.
While the machine is running, stream in the olive oil. Scrape down the sides as needed. Add some more olive oil or water as needed.
Season with salt and pepper to taste.
For the salad:
Quickly mix the ingredients for the salad. Divide between plates or bowls.
Garnish with some toasted almond flakes.
Serve with bread if desired.
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