1. Preparation:
Wash the arugula thoroughly and spin dry. Wash the cherry tomatoes and cut them into quarters. Halve the avocado, remove the pit, scoop out the flesh, and cut it into even slices.

2. Legumes:
Drain the chickpeas into a colander, rinse thoroughly under cold water, and let them drain well. For an extra crunchy texture, you can optionally roast them in the oven for about 20 minutes beforehand.

3. Dressing:
In a small glass, mix the balsamic vinegar, vegan yogurt, mustard, maple syrup (or agave nectar), salt, and pepper together. Finally, slowly stir in the olive oil until a smooth emulsion forms.

4. Mixing:
In a large salad bowl, gently combine the prepared arugula, tomato quarters, avocado slices, and drained chickpeas. Pour the dressing over the top and toss until everything is evenly coated.

5. Serving:
Arrange the dressed salad on deep plates and drizzle with a fresh splash of lime juice right before serving.

Nutrition Facts (ca. per portion):

• Calories: 520 kcal
• Protein: 13 g
• Carbohydrates: 42 g
• Fat: 35 g