Arugula Bulgur Avocado Salad with Smoked Paprika Toasted Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 3
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
  1. 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.
  2. 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.
  3. 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.
  4. Whisk together the dressing including the lime juice, olive oil, salt and pepper.
  5. 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.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/arugula-bulgur-avocado-salad-with-smoked-paprika-toasted-chickpeas/