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
Ingredients
Scale
- 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
Instructions
- 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.
- Wash and dry arugula. Give arugula a rough chop so the leaves aren’t so difficult to eat. Add arugula to a large bowl.
- Plump raisins by adding 1/2 cup of hot water to the raisins in a small bowl. Set aside.
- Grate carrots using the fine side of a grater. Add to the large bowl.
- Mince celery and to the bowl.
- Add almonds to the bowl.
- Drain raisins and add to the bowl.
- 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.
- Dice feta and set aside.
- Whisk lemon, olive oil, honey and black pepper together.
- 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.