It’s virtually March and I say it’s time to begin the countdown to spring. What higher option to begin than with a model new, tremendous contemporary salad stuffed with tons of candy and savory components.
This beautiful chickpea arugula quinoa salad packs in 20g of protein and comes collectively in nearly half-hour. AKA welcome to your latest lunch obsession. You’ll toss every part in the perfect lemon French dressing, then add tons of yummy toppings and mix-ins like feta, dates, toasty almonds, and avocado.
Serve this as a aspect with cozy foremost dishes, or take pleasure in a straightforward, flavorful lunch in the course of the week! I included nice methods to customise to your style desire, and any method you do it up, you already know it is going to be scrumptious.
Components on this arugula quinoa salad
That is a type of clean-out-the-fridge salads that’s packing scrumptious flavors and textures. Freshness from arugula, herbs, and the sunshine lemon dressing, nuttiness from quinoa, and a mixture of candy and savory mix-ins. Right here’s what you’ll must make it:
- Quinoa: I blended it up by utilizing tri-colored quinoa on this salad as a result of it provides an attractive pop! You may, in fact, use white quinoa as a substitute, and see beneath for much more grain choices.
- For the dressing: we’re mixing collectively my go-to lemon French dressing made with contemporary lemon juice, olive oil, slightly dijon mustard, garlic, salt, purple pepper flakes, sugar (or honey), and loads of black pepper.
- Produce: I really like the zippy arugula paired with the entire flavors right here. You’ll additionally add contemporary parsley and diced purple onion.
- Chickpeas: we’re packing within the plant-based protein not solely with the quinoa, but additionally with a can of chickpeas!
- For the mix-ins: make this salad additional particular with crumbled feta cheese, toasted or roasted almonds, Medjool dates, and creamy avocado.
Make this salad your method
There are some tremendous straightforward methods you possibly can customise this arugula quinoa salad:
- Select your grain: not into quinoa? Be at liberty to make use of farro, pearl barley or pearl couscous.
- Decide your dried fruit: as a substitute of Medjool dates, chopped, dried apricots or dried cranberries can be scrumptious.
- Attempt totally different nuts: I really like utilizing toasted almonds, however slivered almonds and even pistachios are nice. You may completely omit them to maintain the salad nut free, too!
Can I make it vegan?
Completely! Maintain the salad vegan and dairy-free by swapping in a dairy-free feta cheese or just omitting the cheese.
Add additional protein
This arugula quinoa salad packs about 20g of plant-based protein from the chickpeas and quinoa, however you may add additional protein with cooked, diced rooster like my Baked or Grilled Honey Mustard Rooster, and even some cooked salmon like my Honey Lemon Garlic Salmon.
Toast your personal almonds
Get extra taste out of your sliced or slivered almonds by toasting them! There are two methods to do it:
- Stovetop methodology: Add your almonds to a pan and place over medium warmth, stirring often for 2-5 minutes till the nuts are barely golden brown. Take away from warmth and permit to chill earlier than including them to the salad.
- Oven methodology: Preheat the oven to 350 levels F. Place almonds on a baking sheet in a single layer. Bake for six to eight minutes till aromatic and golden brown, stirring as soon as midway by way of baking. Watch fastidiously in order that the nuts don’t burn!
How you can retailer this arugula quinoa salad
As a result of arugula tends to bread down rapidly over time, this salad is finest loved day of. Wish to meal prep it for the week? Retailer the components in separate hermetic containers within the fridge and assemble your portion if you’re able to eat!
Extra salad recipes you’ll love
Get all of my salad recipes right here!
I hope you’re keen on this chickpea arugula quinoa salad! If you happen to make it be sure you depart a remark and a score so I understand how you preferred it. Get pleasure from, xo!
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Chickpea Arugula Quinoa Salad
Contemporary, satisfying chickpea arugula quinoa salad full of 20g of plant-based protein and prepared in simply half-hour. This straightforward arugula quinoa salad has a beautiful lemon French dressing and scrumptious mix-ins like feta cheese, toasted almonds, creamy avocado, and candy Medjool dates for bursts of taste and texture in each chunk. The proper filling weekday lunch!
Components
- For the quinoa
- 1 cup raw tri-colored quinoa
- 2 cups water
- ½ teaspoon kosher salt
- For the lemon French dressing
- ⅓ cup contemporary lemon juice
- ¼ cup extra-virgin olive oil
- 1 teaspoon dijon mustard
- 1 garlic clove, grated
- ½ teaspoon kosher salt
- ½ teaspoon purple pepper flakes
- 1 teaspoon sugar or honey
- Freshly floor black pepper
- For the salad
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup chopped contemporary parsley
- ⅓ cup finely diced purple 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 nice too)
- ½ heaping cup chopped Medjool dates or dried apricots (or sub dried cranberries)
- 1 barely ripe avocado, sliced or diced
- Freshly floor salt and pepper
Directions
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Cook dinner the quinoa: Place quinoa in a effective mesh strainer and rinse it underneath cool water for about 30 seconds. Switch quinoa to a medium pot, then add within the water and salt, and convey to a boil. As soon as boiling, cut back warmth to low, cowl, and let simmer for precisely quarter-hour. After quarter-hour, take away the pot from warmth and let it stand lined for one more 5-10 minutes. Subsequent, fluff quinoa with a fork.
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Make the French dressing: In a small bowl or mason jar: add the lemon juice, olive oil, dijon, garlic, salt, purple pepper flakes, sugar (or honey) and some grinds of pepper. Whisk till properly mixed and emulsified, or alternatively, place a lid on the jar and shake till properly mixed. Put aside.
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Put together the salad: In a big bowl, add the cooked quinoa, chickpeas, arugula, parsley and purple onion. Add in half of the dressing. Gently toss to coat. Subsequent add the feta, toasted almonds, dates and avocado on high. Drizzle with the remaining dressing (about ¼ cup) or serve on the aspect. Garnish with salt and pepper. If making and serving later, reserve toppings till it’s time to serve.
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To retailer: Maintain any leftover salad in an hermetic container and retailer within the fridge for as much as 3 days. This salad can be nice with leftover shredded or chopped rooster.
Recipe Notes
To make vegan/dairy-free: Pass over the feta or use a dairy-free feta.
Diet
Serving: 1serving (based mostly on 4)Energy: 681calCarbohydrates: 66.6gProtein: 20.9gFats: 39.7gSaturated Fats: 7.6gFiber: 13.4gSugar: 15.7g
Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats