The Best Chickpea Arugula Quinoa Salad — Ready in 30 Minutes
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Calories
- 681 kcal
- Carbs
- 66.60 g
Ingredients
- 1 cupuncooked tri-colored quinoa
- 2 cupswater
- ½ teaspoonkosher salt
- ⅓ cupfresh lemon juice
- ¼ cupextra-virgin olive oil
- 1 teaspoondijon mustard
- 1 clovegarlic (grated)
- ½ teaspoonkosher salt
- ½ teaspoonred pepper flakes
- 1 teaspoonsugar or honey
- —Freshly ground black pepper
- 1 canchickpeas (15-ounce, drained and rinsed)
- ½ cupchopped fresh parsley
- ⅓ cupfinely diced red onion
- 3 to 4 cupsloosely packed arugula ((about 3 ounces))
- 4 ouncesfeta (crumbled)
- ½ cuproughly chopped toasted/roasted almonds
- ½ cupchopped Medjool dates or dried apricots
- 1 slightly ripeavocado (sliced or diced)
- —Freshly ground salt and pepper
Instructions
- 1
Cook the quinoa: Rinse the quinoa under cool water. Combine quinoa, water, and salt in a pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for another 5-10 minutes, then fluff with a fork.
- 2
Make the vinaigrette: In a bowl or jar, combine lemon juice, olive oil, dijon, garlic, salt, red pepper flakes, sugar (or honey), and pepper. Whisk or shake until emulsified. Set aside.
- 3
Prepare the salad: In a large bowl, combine cooked quinoa, chickpeas, arugula, parsley, and red onion. Add half of the dressing and gently toss. Top with feta, almonds, dates, and avocado. Drizzle with remaining dressing, garnish with salt and pepper.
- 4
To store: Keep leftovers in an airtight container in the fridge for up to 3 days. Great with leftover chicken.