Description
A refreshing Chickpea Arugula Salad packed with protein and flavor, perfect for a light meal.
Ingredients
Scale
- 1 cup (170g) uncooked tri-colored quinoa
- 2 cups (480ml) water
- 1/21/2 teaspoon (3g) kosher salt
- 1 (15-ounce) can (425g) chickpeas, drained and rinsed
- 3 to 4 cups (90-120g) loosely packed arugula (about 3 ounces)
- 1/2 cup (75g) chopped fresh parsley
- 1/3 cup (50g) finely diced red onion
- 4 ounces (113g) feta cheese, crumbled
- 1/2 cup (75g) roughly chopped toasted/roasted almonds
- 1/2 heaping cup (75g) chopped Medjool dates or dried apricots
- 1/3 cup (80ml) fresh lemon juice
- 1/4 cup (60ml) extra-virgin olive oil
- 11/2 teaspoon (5g) Dijon mustard
- 1 garlic clove, grated
- 1/21/2 teaspoon (3g) kosher salt
- 1/21/2 teaspoon (1g) red pepper flakes
- 11/2 teaspoon (4g) sugar or honey
- Freshly ground black pepper to taste
Instructions
- Make the Vinaigrette: Start by whisking together the olive oil, lemon juice, Dijon mustard, and honey in a small bowl or mason jar. The aromas of fresh lemon will brighten up your kitchen. This dressing adds a zesty kick that complements the salad perfectly. Be careful not to add too much honey, or it might overpower the flavors.
- Mix the Salad Greens: In a large bowl, toss the arugula with the chickpeas and chopped tomatoes (note: tomatoes were not specified in the ingredient list, may be added if desired). You will see vibrant greens and pops of color, creating an inviting appearance. Mixing these ingredients ensures every bite is packed with flavor. Use fresh leaves and combine right before serving to avoid wilting.
- Add the Feta and Almonds: Sprinkle the crumbled feta cheese and toasted almonds over the mixed salad. The creamy feta contrasts beautifully with the crispness of the arugula and the crunch of the almonds. Mixing these ingredients amplifies the taste and texture. Do not skip on toasting the almonds; burnt ones can ruin the dish.
- Drizzle with Vinaigrette: Pour the vinaigrette evenly over the salad. You should see a light sheen covering the greens, indicating it is well-dressed. This step ties all the flavors together, making it a cohesive dish. Avoid adding too much dressing, as it can make everything soggy.
- Serve Immediately: Plate the salad right away to keep it fresh and crisp. A vibrant display of colors should catch your eye. This is key for maintaining the arugula’s texture and flavor. If the salad sits too long, it can wilt, so enjoy it fresh for the best experience!
Notes
- Storage Tips: Best enjoyed the day of; store leftovers in an airtight container in the fridge for up to 3 days. For meal prep, store ingredients separately and assemble when ready to eat.
- Expert Tips: Rinse quinoa before cooking to remove bitterness, giving your salad a brighter flavor profile. Toast almonds for extra flavor, being cautious not to burn them; keep a close eye while toasting, stirring frequently, and watching for golden color. If quinoa turns out mushy, check the cooking time and let it sit before fluffing to maintain texture. If the salad is too dry or bland, add more lemon vinaigrette or a touch of olive oil before serving. Keep toppings separate to prevent the salad from wilting quickly, ensuring every bite is fresh.
- Reheating Instructions: Not applicable as this salad is served cold.
- Serving Suggestions: Serve alongside grilled chicken or fish. Pair with a light soup for a complete meal. Add a piece of crusty bread for a hearty lunch.
- Recipe Variations: Replace arugula with spinach or kale for a different base. Add roasted vegetables for extra flavor and texture. Incorporate different cheeses like goat or blue cheese for variety.
- Ingredient Notes: For a dairy-free option, substitute regular feta cheese with dairy-free feta or omit cheese altogether for a vegan option. If you do not have Medjool dates, you can use dried cranberries or chopped dried apricots. For other grain options, consider substituting quinoa with farro, pearl barley, or pearl couscous.
Nutrition
- Calories: 681
- Sugar: 15.7g
- Sodium: null
- Fat: 39.7g
- Saturated Fat: 7.6g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 66.6g
- Fiber: 13.4g
- Protein: 20.9g
- Cholesterol: null