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Vegan Arugula Salad with Chickpeas, Avocado and Cherry Tomatoes
MAKE IT DAIRY FREE9Ingredients
10Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 oz. baby arugula
- 1/4 cup fresh parsley (roughly chopped)
- 14 oz. chickpeas (drained and rinsed)
- 2 cups cherry tomatoes (halved)
- 1/4 cup vegan Parmesan cheese (shave, we use Violife)
- 2 avocados (diced)
- salt (to taste)
- pepper (to taste)
- vinaigrette (or dressing of choice on side, to taste)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium520mg22% |
| Potassium1040mg30% |
| Protein9g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber13g52% |
| Sugars5g |
| Vitamin A40% |
| Vitamin C60% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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