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High Protein Chickpea Arugula Quinoa Salad

A vibrant and nutritious salad featuring protein-packed chickpeas, fluffy quinoa, and fresh arugula, perfect for both main dishes and sides.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Halal, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup cooked quinoa Cook according to package instructions and allow to cool.
  • 1 can chickpeas, drained and rinsed
  • 2 cups arugula
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup feta cheese, crumbled (use Halal-certified feta)
Dressing Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Cook 1 cup of quinoa according to package instructions and allow it to cool slightly.
  2. Rinse the canned chickpeas under cold water and drain them well.
Mixing
  1. In a large mixing bowl, combine the cooked quinoa, chickpeas, arugula, halved cherry tomatoes, diced red onion, and crumbled feta cheese.
Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.
  2. Pour the dressing over the salad ingredients and gently toss to coat.
Serving
  1. Plate the salad and enjoy it fresh! This salad is best served immediately.

Notes

For substitutions, you can swap out arugula for baby spinach or mixed greens. Let the salad sit for about 10 minutes before serving for added flavor. Store in an airtight container for up to three days, keeping the dressing separate to maintain crunch.