Arugula Chickpea Quinoa Salad Recipe

Name: Arugula Chickpea Quinoa Salad Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1/2 cup dry quinoa (or 1 1/2 cups cooked); 15 ounces chickpeas (canned, drained and rinsed); 1 tablespoon olive oil; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon chipotle powder; 1 1/2 cups chopped cucumber ((about one-half large)); 1/2 pint grape or cherry tomatoes (quartered (about 1 cup)); 1/2 medium red onion (small dice (about 1 cup)); 1/2 cup pitted kalamata olives (chopped); 6.5 ounces marinated artichoke hearts (jarred or canned (quartered)); 2 1/2 cups baby arugula (or baby kale or spinach, or chopped iceberg, romaine, or green lettuce); 1/4 cup plus 3 tablespoons hummus; 1 3/4 teaspoons red wine vinegar; 1 3/4 teaspoons lemon juice

4 steps

Prep:5minCook:15min

Easy Arugula Chickpea Quinoa Salad with 3-Ingredient Hummus Dressing is a high-protein, complete meal. Perfect for picnics, BBQs, packed lunch.

Updated at: Sun, 14 Jan 2024 13:53:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories504.3 kcal (25%)

Total Fat23.8 g (34%)

Carbs57.7 g (22%)

Sugars12.6 g (14%)

Protein18.1 g (36%)

Sodium693.7 mg (35%)

Fiber13.9 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

½ cupdry quinoa

or 1 1/2 cups cooked

15 ounceschickpeas canned

drained, and rinsed

1 tablespoonolive oil

½ teaspoonpaprika

½ teaspoongarlic powder

¼ teaspoonchipotle powder

1 ½ cupscucumber

chopped, about one-half large

1 cupgrape tomatoes

or cherry, quartered

1 cupred onion

medium, small dice

½ cuppitted kalamata olives

chopped

6.5 ouncesmarinated artichoke hearts

jarred or canned, quartered

2 ½ cupsbaby arugula

or baby kale or spinach, or chopped iceberg, romaine, or green lettuce

¼ cuphummus

plus 3 tablespoons

1 ¾ teaspoonsred wine vinegar

1 ¾ teaspoonslemon juice

Instructions

Step 1

Cook the quinoa according to the directions on the packet. Set aside to cool.

Step 2

Roast the chickpeas (optional): Preheat the oven to 425ºF. Rub the chickpeas between layers of paper or kitchen towel to dry. Toss them with the olive oil, paprika, garlic powder, chipotle powder, and salt to taste. Transfer them to a large rimmed baking sheet in a single layer. Roast for 15 minutes. Broil for about 2 minutes more, or until crispy. Set aside.

Step 3

Make the dressing: Add the hummus, red wine vinegar, and lemon juice to a medium bowl. Mix well. Add 1 tablespoon plus 2 teaspoons water, or as needed until the desired consistency.

Step 4

Combine: Transfer the cucumber, tomatoes, red onion, olives, artichoke hearts, and arugula to a large bowl. Add the quinoa and chickpeas. Pour in the dressing. Mix well until fully incorporated.

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