A flavorful arugula salad would be an excellent choice as a side dish for any dinner or holiday meal. With quinoa, chickpeas, almonds & avocado, it's also hearty enough to be a meal on its own!
Author: Jeanine Donofrio
Recipe type: Salad, side dish
Serves: 4 as a side, 2 as a meal
Ingredients
dressing:
¼ cup extra-virgin olive oil
1 garlic clove, minced
juice of 1 medium lemon
½ to 1 teaspoon honey or maple syrup, if vegan
2 teaspoons cumin
1 teaspoon chopped chives
pinch of red pepper flakes
¼ teaspoon sea salt
freshly ground black pepper
for the salad:
1 cup cooked quinoa
1 cup chickpeas, drained, rinsed
a few big handfuls of arugula
¼ cup dried apricots
1 small avocado, cubed
¼ cup chopped, toasted almonds
¼ cup chopped chives
sea salt and freshly ground black pepper
Instructions
Whisk together the olive oil, garlic, lemon, honey, cumin, chives, red pepper flakes, salt, and pepper. Set aside.
In a large bowl, toss together the quinoa, chickpeas, arugula, dried apricots, and a few generous pinches of salt and pepper. Drizzle in ¾ of the dressing and toss again. Top with the avocado, chopped almonds, chives, and drizzle the remaining dressing. Season to taste and serve.
Recipe by Love and Lemons at https://www.loveandlemons.com/arugula-salad-quinoa-apricot-avocado/