Arugula, Chickpeas and Red Beets Salad

• 2 cup Arugula
• 1/2 cup Chickpeas
• 1 cup Red Beets
• 1 cup Avocado (optional)
• 1 tbsp Balsamic Vinegar
• 1 tbsp Olive Oil
• 1 dash Salt

1. If using dry chickpeas, you will need to cook it: 35 minutes in the pressure cooker or 12 hours in water + boil for 20 minutes ).
2. Refrigerate.
3. Same thing for the red beets, if raw, cook it ahead.
4. Cut the red beets and the avocado into small cubes
5. Put washed arugula in a bowl (or directly in a plate), add the chickpeas, red beets and avocado.
6. Season with olive oil, balsamic vinegar and salt.

arugula, chickpeas, red beets, avocado, vinegar, olive oil, salt

Taken from cookpad.com/us/recipes/346544-arugula-chickpeas-and-red-beets-salad (may not work)