RecipeCastle

Quick Protein-Packed Chickpea Arugula Quinoa Salad for Lunch

Quick Protein-Packed Chickpea Arugula Quinoa Salad for Lunch
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
  • 1/2 teaspoonkosher salt
  • 1/3 cupfresh lemon juice
  • 1/4 cupextra-virgin olive oil
  • 1 teaspoondijon mustard
  • 1 clovegarlic, grated
  • 1/2 teaspoonkosher salt
  • 1/2 teaspoonred pepper flakes
  • 1 teaspoonsugar or honey
  • —freshly ground black pepper
  • 1 can (15-ounce)chickpeas, drained and rinsed
  • 1/2 cupchopped fresh parsley
  • 1/3 cupfinely diced red onion
  • 3 to 4 cupsloosely packed arugula ((about 3 ounces))
  • 4 ouncesfeta, crumbled
  • 1/2 cuproughly chopped toasted/roasted almonds ((slivered toasted almonds are great too))
  • 1/2 cupchopped Medjool dates or dried apricots ((or sub dried cranberries))
  • 1 slightly ripeavocado, sliced or diced
  • —freshly ground salt and pepper

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.