Chickpea Quinoa Salad

Chickpeas, fresh herbs, nutty quinoa, and peppery arugula come together for a light, refreshing, and zingy salad experience. This salad is so simple, delicious, and versatile, that you’ll find many plant-based combinations you can make. Try it out with your favorite tempeh or tofu recipe or add your favorite crunchy vegetables for extra texture, flavor, and nutrition.

1 ½ cups chickpeas (home-cooked or BPA-free canned, drained and rinsed)

1 cup organic quinoa (cooked)

1 cup organic red bell pepper (seeded and diced)

1 cup cucumber (diced, skin on if unwaxed and peeled if waxed)

¾ cup red onion (diced)

1 ½ cups organic arugula

Dressing

2 tsp extra virgin olive oil (optional)

3 tbsp lemon juice (freshly squeezed)

½ tsp garlic powder

Other Ingredients

2 tbsp fresh dill (minced)

2 tbsp fresh parsley (chopped)

2 tbsp hemp seeds (hulled)

salt (optional) to taste

pepper (optional) to taste

Add the chickpeas, quinoa, bell pepper, cucumber, red onion, and arugula to a large salad bowl.

In a separate small bowl, mix together the olive oil, lemon juice, and garlic powder.

Drizzle the dressing over the salad ingredients and toss well.

Toss the salad with the dill, parsley, and hemp seeds.

Add salt and pepper to taste, if desired.