Vegan arugula salad

As seen on G─žand il-Vegan

by Lino Cini

This vibrant vegan arugula salad is a delightful mix of fresh flavours and wholesome ingredients. Featuring tender baby arugula, zesty fresh parsley, hearty chickpeas, succulent cherry tomatoes, vegan parmesan cheese shavings, creamy diced avocados, and a hint of salt and pepper, this salad offers a satisfying medley of textures and tastes. Drizzled with a tangy vinaigrette, it’s the perfect choice for a light and nutritious meal.


Vegan arugula salad

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150g baby arugula,
  • 1 1/2 tablespoons fresh parsley
  • 400 gr chick peas
  • 150g cherry tomatoes
  • 1 1/2 vegan parmesan cheese
  • 2 avocados
  • salt and pepper
  • vinaigrette.


  • In a spacious mixing bowl, combine the baby arugula and roughly chopped fresh parsley, tossing them together until evenly distributed.
  • Incorporate the chickpeas, halved cherry tomatoes, and delicate shavings of vegan parmesan, seasoning with a sprinkling of salt and pepper, then toss once more to blend the flavours.
  • Finally, arrange the diced avocados atop the salad and present it alongside a side of vinaigrette for a delightful serving.

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More