Chickpea Arugula Quinoa Salad
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!
Servings 4 servings
Calories 681cal
Ingredients
- For the quinoa
- 1 cup uncooked tri-colored quinoa
- 2 cups water
- ½ teaspoon kosher salt
- For the lemon vinaigrette
- ⅓ cup fresh lemon juice
- 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
- Freshly ground black pepper
- For the salad
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup chopped fresh parsley
- ⅓ cup finely diced red onion
- For serving
- 3 to 4 cups loosely packed arugula (about 3 ounces)
- 4 ounces feta, crumbled
- ½ cup roughly chopped toasted/roasted almonds (slivered toasted almonds are great too)
- ½ heaping cup chopped Medjool dates or dried apricots (or sub dried cranberries)
- 1 slightly ripe avocado, sliced or diced
- Freshly ground salt and pepper
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
Serving: 1serving (based on 4) | Calories: 681cal | Carbohydrates: 66.6g | Protein: 20.9g | Fat: 39.7g | Saturated Fat: 7.6g | Fiber: 13.4g | Sugar: 15.7g