Arugula Salad with Roasted Quinoa and Chickpeas​

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roasted quinoa salad

Arugula Salad with Sprinkle of Roasted Quinoa and Chickpeas

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This Arugula and New Potato Salad with Citrus Zest is a perfect balance of fresh, vibrant ingredients and satisfying textures. Enjoy this nutritious and delicious salad as a complete meal or as a delightful accompaniment to your favorite main dishes.

Cooking Time: 30min

Serving: 2 servings

INGREDIENTS:

  • 4 cups arugula
  • 1 cup cooked new potatoes, halved or quartered
  • 1 orange, peeled and segmented
  • 4-6 radishes, thinly sliced
  • 1/2 cup roasted quinoa
  • 1/2 cup roasted chickpeas
  • Fresh herbs for garnish (optional)
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

INSTRUCTIONS:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cooked chickpeas and quinoa with a drizzle of olive oil and your favorite seasonings.
  3. Spread them on a baking sheet and roast for about 15-20 minutes until golden and crispy. Set aside to cool.
  4. In a large bowl, combine the arugula, cooked new potatoes, orange segments, and sliced radishes.
  5. Drizzle with he orange juice, olive oil  and toss gently to coat all the ingredients.
  6. Sprinkle the roasted quinoa and chickpeas over the salad for added crunch and protein.