Chickpea Arugula Quinoa Salad
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5
2 reviews
Excellent
Chickpea Arugula Quinoa Salad
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Fresh, satisfying chickpea arugula quinoa salad packed with 20g of plant-based protein and ready in just 30 minutes. This easy arugula quinoa salad has a lovely lemon vinaigrette and delicious mix-ins like feta cheese, toasted almonds, creamy avocado, and sweet Medjool dates for bursts of flavor and texture in every bite. The perfect filling weekday lunch!
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Ingredients
- For the quinoa
- 1 cup quinoa uncooked, tri-colored
- 2 cups water
- ½ teaspoon kosher salt
- vinaigrette lemon flavored
- ⅓ cup lemon juice fresh
- ¼ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, grated
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 teaspoon sugar or honey
- black pepper freshly ground
- For the Salad
- 1 chickpeas 15-ounce can, drained and rinsed
- ½ cup parsley chopped, fresh
- ⅓ cup red onion finely diced
- For serving
- 3 to 4 cups arugula loosely packed, about 3 ounces
- 4 ounces feta cheese crumbled
- ½ cup almonds roughly chopped, toasted or roasted; slivered toasted almonds are an alternative
- ½ Medjool dates heaping cup, chopped; or dried apricots or dried cranberries
- 1 avocado slightly ripe, sliced or diced
- salt freshly ground
- black pepper freshly ground
Instructions
- Cook the quinoa: Place quinoa in a fine mesh strainer and rinse it under cool water for about 30 seconds. Transfer quinoa to a medium pot, then add in the water and salt, and bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for exactly 15 minutes. After 15 minutes, remove the pot from heat and let it stand covered for another 5-10 minutes. Next, fluff quinoa with a fork.
- Make the vinaigrette: In a small bowl or mason jar: add the lemon juice, olive oil, dijon, garlic, salt, red pepper flakes, sugar (or honey) and a few grinds of pepper. Whisk until well combined and emulsified, or alternatively, place a lid on the jar and shake until well combined. Set aside.
- Prepare the salad: In a large bowl, add the cooked quinoa, chickpeas, arugula, parsley and red onion. Add in half of the dressing. Gently toss to coat. Next add the feta, toasted almonds, dates and avocado on top. Drizzle with the remaining dressing (about ¼ cup) or serve on the side. Garnish with salt and pepper. If making and serving later, reserve toppings until it is time to serve.
- To store: Keep any leftover salad in an airtight container and store in the fridge for up to 3 days. This salad is also great with leftover shredded or chopped chicken.
Notes
- If you aren’t into quinoa, feel free to sub farro, pearl barley or pearl couscous.
- To make vegan/dairy-free: Leave out the feta or use a dairy-free feta.
Nutrition Information
Show Details
Serving
1serving (based on 4)
Calories
681cal
(34%)
Carbohydrates
66.6g
(22%)
Protein
20.9g
(42%)
Fat
39.7g
(61%)
Saturated Fat
7.6g
(38%)
Fiber
13.4g
(54%)
Sugar
15.7g
(31%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 681cal | 34% |
| Carbohydrates | 66.6g | 22% |
| Protein | 20.9g | 42% |
| Fat | 39.7g | 61% |
| Saturated Fat | 7.6g | 38% |
| Fiber | 13.4g | 54% |
| Sugar | 15.7g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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