Quinoa Salad with Chickpeas, Arugula, Feta and Almonds

I realized that I’ve been making a lot of pasta dishes lately so to change things up a bit here’s a quinoa salad with chickpeas, arugula, feta and almonds.  This is an easy salad to make – light but filling.  You’ve got quinoa and chickpeas for protein.  Fiery arugula for a peppery bite.  Salty feta and crunch almonds to round things out.  A touch of sweetness by the addition of raisins and shredded carrots.  And finally, a lemony dressing with a touch of honey helps to keep the arugula from being too overpowering.

Quinoa Salad with Chickpeas Arugula Feta and Almonds | Green Valley Kitchen

I have a confession to make – I peeled the chickpeas.  I know… you probably think I’m nuts.  I peeled the chickpeas when I made this smashed chickpea and avocado sandwich and I thought it made a big difference.  So I decided to peel them for this salad as well.  It was very zen like and in about 7 minutes all were peeled.  I shouldn’t really say peeled – you just give them a tiny squeeze and the chickpea slips right out of the skin.  I really liked them peeled – they seem softer and easier to digest –  so give it a try and see what you think.  Or  if you’re thinking pshhh – who has time for that nonsense – just add them in whole without peeling them – this salad is going to be great either way.

Quinoa Salad with Chickpeas Arugula Feta and Almonds | Green Valley Kitchen

 A couple of notes:

Cook quinoa according to the package instructions.  But make sure that you rinse the quinoa thoroughly before cooking it.  Once cooked, drain any left over liquid from the quinoa using a fine mesh sieve and then turn out the quinoa onto a baking sheet to cool – this will keep it from getting mushy.

Raisins can sometimes be a little on the tough side, so to soften them up you want to plump them.  Add the raisins to a bowl, pour a little hot water on them – about 1/2 a cup and let them sit for 5 to 10 minutes.  They become soft and chewy.


Quinoa Salad with Chickpeas, Arugula, Feta and Almonds

A light and filling salad featuring quinoa, chickpeas, arugula, feta and almonds – tossed in a lemony dressing.

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 4 1x


  • 1 cup of dry quinoa – cook as per the package instructions
  • 1 veggie bouillon cube
  • 1 5 oz bag of baby arugula
  • 2 medium sized carrots – grated
  • 2 stalks of celery – finely diced
  • 1/2 cup of sliced almonds
  • 1/2 cup of golden raisins
  • 1 15 oz can of chickpeas or garbanzo beans
  • 2 oz feta cheese – cubed
  • 2 tbs lemon juice
  • 4 tbs olive oil
  • 1 squeeze of honey – about 1 tsp
  • 8 twists of black pepper from a pepper mill


  1. Cook the quinoa as per the package instructions. Add 1 bouillon cube to the water before it begins to boil. When quinoa is done – drain if necessary and turn out onto a baking sheet to cool.
  2. Wash and dry arugula. Give arugula a rough chop so the leaves aren’t so difficult to eat. Add arugula to a large bowl.
  3. Plump raisins by adding 1/2 cup of hot water to the raisins in a small bowl. Set aside.
  4. Grate carrots using the fine side of a grater. Add to the large bowl.
  5. Mince celery and to the bowl.
  6. Add almonds to the bowl.
  7. Drain raisins and add to the bowl.
  8. Open can, drain chickpeas and peel off skins (if you feel like it). To peel, just squeeze chickpea slightly and it will slip right out of it’s skin. Add chickpeas to the bowl.
  9. Dice feta and set aside.
  10. Whisk lemon, olive oil, honey and black pepper together.
  11. Toss cooled quinoa with ingredients in the large bowl. Add dressing and toss to combine. Add feta and lightly toss so feta doesn’t completely break up.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!






Never Miss a Recipe
from Green Valley Kitchen!

20 comments on “Quinoa Salad with Chickpeas, Arugula, Feta and Almonds

  1. Linda

    I love these types of salads–a perfect balance of sweet and savory, soft and crunchy and a full meal (quinoa is a nutrition powerhouse). One suggestion. Why not toss the raisins in with the quinoa as it cooks?

    1. Geraldine Post author

      Hi Linda: I think the raisins would get to soggy if they were cooked with the quinoa. But it may work – let me know if you give it a try. Thanks!

    1. Geraldine Post author

      Hi Denise – I’m a big fan of these salads also. Love that you can make it for dinner and then have the left overs for lunch the next day. Have a good one!

    1. Geraldine Post author

      Hi Emily – definitely switch out the arugula if you don’t like it – spinach would be great. The lemon dressing will work well with either one. Have a good one!

  2. Traci | Vanilla And Bean

    All right, Geraldine. You’ve convinced me to peel my chickpeas! I’ll do it… I mean, 7 minutes, I can do that! Thanks, Crystal for the peeling tip too! This is a lovely, balanced recipe with so much goodness and nutrition going on! My eyes were drawn to the pop of color the carrots provide and I can’t help but ponder the balance of peppery from the arugula and creamy mellowness of from the feta. Thank you, Geraldine for another fabulous recipe!!!

  3. Crystal | Apples & Sparkle

    Yum! I really love this flavor combo, it reminds me of Moroccan flavors. I’ve peeled chickpeas too before. When I did, the recipe I used instructed me to lay the chickpeas on a clean kitchen towel, place another clean towel over the top and gently roll the chickpeas around. It gets the skins all loosened and removes some of them. : )

    1. Geraldine Post author

      Hi Crystal – that seems like a much easier way of peeling the chickpeas – I will try it next time. I didn’t mind peeling them though – gave me a little zen like break in the kitchen :). Have a good one.


Leave a Reply

Your email address will not be published.

Recipe rating