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Chickpea Arugula Quinoa Salad

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A delightful medley of flavors and nutrients combining quinoa, chickpeas, and arugula, drizzled with zesty lemon vinaigrette.

Ingredients

Scale
  • 1 cup quinoa
  • 1 can chickpeas, drained and rinsed
  • 2 cups arugula
  • 1/2 red bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup feta cheese (optional)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. Cook the quinoa according to the package instructions. Once it’s tender, let it cool completely.
  2. Combine the cooled quinoa, chickpeas, arugula, diced red bell pepper, and finely chopped red onion in a large bowl.
  3. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
  4. Dress the salad mixture with the freshly whisked dressing and toss gently to combine.
  5. Add feta cheese on top if desired, then give the salad a final gentle toss.
  6. Serve immediately or store in the fridge for up to three days.

Notes

Rinse quinoa thoroughly before cooking to remove bitterness. For extra flavor, consider toasting quinoa before cooking. Add arugula and feta just before serving to keep fresh.

Nutrition

Find it online: https://delishrecipezbylucy.com/chickpea-quinoa-salad-with-arugula/

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