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ARUGULA QUINOA CHICKPEA SALAD
Looking for a delicious and nutritious salad recipe? Look no further! This refreshing Quinoa Chickpea Salad with Hummus Dressing is packed with flavor and wholesome ingredients. With a combination of quinoa, roasted chickpeas, fresh vegetables, and a creamy hummus dressing, it's a perfect choice for a light and satisfying meal. Let's get started!
Serving: 3 Prep time: 3 minutes Cook time: 15 Minutes
Estimated nutrition per serving:
Calories 485.72kcal
Total Fat 22.19g
Carbs 55.48g
Sugars 11.43g
Protein 18.41g
Sodium 687.5mg
Fiber 13.56g
Ingredients:
• ½ cup dry quinoa
• 1 (15-ounce) can chickpeas (1 ½ cups)
For roasting chickpeas (optional):
• 1 tablespoon olive oil (optional)
• ½ teaspoon paprika (optional)
• ½ teaspoon garlic powder (optional)
• ¼ teaspoon chipotle powder (optional)
• Salt to taste
For the salad:
• 1 ½ cups chopped cucumber (about one-half large)
• ½ pint cherry or grape tomatoes, quartered (about 1 cup)
• ½ medium red onion, small dice (about 1 cup)
• ½ cup pitted kalamata olives, chopped
• 1 (6.5-ounce) jar marinated quartered artichoke hearts, chopped (optional)
• 2 ½ cups baby arugula
For the hummus dressing:
• ¼ cup plus 3 tablespoons hummus
• 1 ¾ teaspoons red wine vinegar
• 1 ¾ teaspoons fresh lemon juice
• 1 tablespoon plus 2 teaspoons water (or as needed)
instructions
Step 1:
Cook the quinoa according to the directions on the packet. Set aside to cool.
Step 2:
Roast the chickpeas (optional): Preheat the oven to 425ºF. Dry your chickpeas with paper towel. Toss them with the olive oil, paprika, garlic powder, chipotle powder, and salt to taste. Transfer them to a large rimmed baking sheet in a single layer. Roast for 15 minutes. Broil for about 2 minutes more, or until crispy. Set aside.
Step 3:
Make the dressing: Add the hummus, red wine vinegar, and lemon juice to a medium bowl. Mix well. Add 1 tablespoon plus 2 teaspoons water, or as needed until the desired consistency.
Step 4:
Combine: Transfer the cucumber, tomatoes, red onion, olives, artichoke hearts, and arugula to a large bowl. Add the quinoa and chickpeas. Pour in the dressing. Mix well until fully incorporated.
Notes:
Roasting the chickpeas is optional. You can also add them directly from the can (rinsed and drained).
To make this salad in 20 minutes: Start by cooking the quinoa, and roasting the chickpeas at the same time. Chop the veggies, and make the hummus dressing while the chickpeas are roasting. Once everything is ready, mix to combine.
For meal-prep: Pre-cook the quinoa and chickpeas, and cut the veggies ahead of time. This way, assembling the salad with dressing takes just 5 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.