Chickpeas and quinoa are two of my favorite sources of vegetarian protein, in addition to seeds and nuts. That’s why this salad is the perfect combination of flavor and nutritional content for anyone. It’s light yet refreshing and the red pepper gives it a hint of heat.
> Grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
> 3 tablespoons extra-virgin olive oil
> 1 tablespoon fresh flat-leaf parsley, chopped
> 1 can chickpeas, drained and rinsed
> coarse salt
> 1 teaspoon red pepper flakes
> 1/2 cup almonds, toasted and chopped
> 1/2 cup cooked quinoa
> 2 scallions, trimmed and thinly sliced
> 1 cup cherry tomatoes, quartered
> 4 cups packed arugula
Whisk together lemon zest, lemon juice, oil and parsley in a medium bowl. Add chickpeas and season with salt and pepper flakes. Let sit for 30 minutes.
Combine almonds, quinoa, scallions, tomatoes and arugula in a large bowl. Add marinated chickpeas, and toss to combine. Season with salt.
Makes 4 servings.
Adapted from Martha Stewart.