This easy quinoa chickpea salad can be made with any color quinoa - it's packed with fresh vegetables and a bright lemon vinaigrette. Great to meal prep, make ahead, or batch cook. Inspired by a copycat recipe at Le Pain Quotidien restaurant.
Cook quinoa according to package instructions. Make sure quinoa is cool before adding to salad.
In a large salad bowl layer the arugula, chickpeas, sun dried tomatoes, artichoke hearts, and fresh tomatoes. Add the red quinoa to the top and dress with a squeeze of lemon.
In a pint sized mason jar, add all the dressing ingredients together. Secure the lid and shake to combine.
Pour dressing over salad and serve!
If making a mason jar salad layer (in this order): Dressing on the bottom, then chickpeas, fresh tomatoes, sun dried tomatoes, artichoke hearts, arugula, and top with red quinoa. Secure lid and shake upside down for a minute before serving!