Chickpea Arugula Quinoa Salad

Name: Chickpea Arugula Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup uncooked tri-colored quinoa; 2 cups water; ½ teaspoon kosher salt; ⅓ cup fresh lemon juice; ¼ cup extra-virgin olive oil; 1 teaspoon dijon mustard; 1 garlic clove, grated; ½ teaspoon red pepper flakes; 1 teaspoon sugar or honey; Freshly ground black pepper; 1 (15-ounce) can chickpeas, drained and rinsed; ½ cup chopped fresh parsley; ⅓ cup finely diced red onion; 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

Prep:15minCook:15min

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!

Updated at: Sat, 26 Jul 2025 03:07:40 GMT