Arugula Quinoa Salad with Lemon Caesar Vinaigrette

Arugula quinoa salad dressed with lemon caesar vinaigrette

5 from 1 vote

Arugula Quinoa Salad with Lemon Caesar Vinaigrette

Crunchy chickpeas. Crispy quinoa. Fresh seasonal veggies. This arugula quinoa salad dressed with a lemon caesar vinaigrette is the spring recipe you need!

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Salad, Side Dish

Cuisine: American

Keyword: salads, vegetables

Servings:

Ingredients

Salad

1.5 cups chickpeas 398mL can, rinsed and drained
2 cups cooked quinoa
1.5 tablespoon olive oil divided
Salt and black pepper to taste
5 cups arugula 1x 142g container
½ cup parmesan cheese thinly shredded
¼ cup radishes thinly sliced

Lemon Caesar Vinaigrette

⅓ cup olive oil
2 tablespoon red wine vinegar
4 tablespoon lemon juice
1 teaspoon dijon mustard
½ tablespoon worcestershire sauce
2 garlic cloves pressed

Instructions

Preheat oven to 400F.
On a baking tray evenly spread chickpeas. Drizzle with half of the olive oil and sprinkle with salt and black pepper. On a separate baking tray, spread the cooked quinoa in an even layer, drizzle with olive oil and sprinkle with salt and black pepper. Place both trays in the oven and bake for about 20-35 minutes until chickpeas are crispy and quinoa is just beginning to brown.
While the chickpeas and quinoa are baking, make your dressing by whisking together dressing ingredients.
In a large bowl, add arugula, quinoa, chickpeas, radishes and parmesan cheese. Drizzle with dressing, toss to combine and garnish with additional parmesan cheese!

Notes

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

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