Summer Salad

If your like me you’ll be eating this one on repeat.

Ingredients

1 can (15oz) Chickpeas, canned, low sodium (Drained and rinsed)

4 cup Arugula

1 medium pepper(s) Green bell pepper (Sliced)

1 cucumber(s) Cucumber (Diced)

1 medium Tomato (Diced)

1/4 medium Red onion (sliced thinly)

1/2 avocado(s) Avocado (for dressing)

2 tbsp Almond milk, unsweetened (for dressing)

1 tbsp Lemon juice (for dressing)

1 tbsp Coconut oil (unrefined - for dressing)

2 clove(s) Garlic (for dressing)

2 tbsp Basil, fresh (for dressing)

1 pinch Sea Salt (to taste - for dressing)

1 dash Black pepper (to taste - for dressing)

Instructions

1. Combine chickpeas, bell pepper, cucumber, tomato, and red onion in a large bowl.

2. Combine avocado, almond milk, lemon juice, coconut oil, garlic, basil, salt, and pepper. Blend until creamy.

3. Place chickpea mixture over arugula and top with avocado dressing.

4. Find a sunny place to sit and indulge!