Arugula Bulgur Avocado Salad with Smoked Paprika Toasted Chickpeas
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 3
- Category: Salad
Ingredients
Chickpeas
- 1 TBS each: reduced sodium tamari or soy sauce and ketchup
- 1 tsp sesame oil
- ½ tsp each: smoked paprika and garlic powder
- 15 oz can chickpeas, rinsed and drained
- 1 TBS avocado oil
Bulgar
- ¾ cup bulgur
- ¾ cup water
- ¾ tsp cumin
- Pinch salt
Dressing
- 3 TBS fresh lime juice
- 3 TBS olive oil
- ½ tsp each: salt and black pepper
Salad
- 1 large avocado, cubed or sliced
- 5 loose cups baby or trimmed mature arugula
- ½ cup roasted salted pistachios
Instructions
- Mix together the tamari or soy sauce, ketchup, sesame oil, smoked paprika and garlic powder. Add the chickpeas and stir to coat. Let rest 15 minutes.
- Meanwhile, in a medium pot combine the bulgur, water, cumin and a pinch of salt. Bring to a boil. Cover and turn off heat. After 10 minutes, fluff with a fork.
- Heat avocado oil in a skillet until shimmering. Add the chickpeas along with any marinade. Cook stirring occasionally until the chickpeas are toasted and starting to brown.
- Whisk together the dressing including the lime juice, olive oil, salt and pepper.
- Assemble salad in three bowls by layering arugula in the bottom and top with bulgur, avocado, chickpeas, and pistachios. Drizzle each salad with 2 TBS dressing just before serving.