Quinoa Chickpea Salad

This arugula salad with quinoa recipe is a bright, elegant, and hearty salad with fresh greens, whole grains, and a 5-minute lemon vinaigrette dressing! A simple and wholesome salad recipe, perfect for lunch or a light dinner.

5 from 2 votes

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.

Prep Time5

Cook Time35

Total Time40

Course: Lunch, Salad

Cuisine: Mediterranean

Servings:

Calories: 350kcal

Author: Kelly Jensen

Equipment

Large Pot
Mixing Bowl

Ingredients

For the Red Quinoa Salad

2 cups cooked quinoa I used red, but you can use white quinoa or tri-colored
4 cups arugula
2 cup chickpeas if canned, rinse first
2 fresh tomatoes
1/4 cup sundried tomatoes
1/4 cup marinated artichoke hearts

For the Lemon Vinaigrette Dressing

2 lemons juiced
1/2 cup extra virgin olive oil
2 tablespoons whole grain mustard
1 clove garlic pressed
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper

Instructions

In a medium pot, add the quinoa and water. Bring to a boil, then cover and cook on low heat for 30 minutes. Quinoa should be tender. Fluff with a fork and allow to cool.
Add the arugula and chickpeas to a large bowl, along with the cooled quinoa.
Add in the fresh tomatoes, sun-dried tomatoes, and artichoke hearts.
Mix the salad dressing ingredients in a small bowl: the olive oil, lemon juice, mustard, garlic, salt, and pepper. Pour the dressing over the salad and enjoy!

Nutrition