Lemon-Walnut Quinoa & Chickpea Salad
Prep time
Cook time
Total time
Serves: 3
For the lemon walnut oil dressing:
  • 2 tablespoons walnut oil
  • 1 tablespoon extra-virgin olive oil
  • Juice and zest of 1 lemon
  • 1 garlic clove, minced
  • 1 teaspoon honey, agave, or brown rice syrup
  • Sea salt and fresh black pepper
For the salad:
  • 2 cups arugula or other leafy greens
  • 1 garlic clove, minced
  • 2 cups just-cooked quinoa
  • ½ can chickpeas, drained and rinsed (3/4 cup)
  • 3 or 4 radishes, sliced
  • ¼ cup sun dried tomatoes, chopped
  • ¼ cup chopped walnuts
  • ½ cup chopped chives
  • ¼ cup chopped basil
  • ¼ cup cotija, ricotta salata, or feta cheese, chopped*
  • Sea salt and fresh black pepper
  1. Make the dressing: Whisk together the walnut oil, olive oil, lemon juice and zest, garlic, honey, and pinches of salt and pepper. Set aside.
  2. To a large bowl, add the arugula and garlic followed by your cooked warm quinoa. Toss until incorporated. The arugula will wilt slightly, which is what you want. (If you’re using salad greens, I would wait to add them until the end, I like arugula slightly wilted, salad greens, not. Raw slightly-wilted kale would also be good here).
  3. Add the chickpeas, radishes, sun dried tomatoes, walnuts, chives, basil, and cheese to the bowl and pour the dressing on top. Toss and taste. Add more salt and pepper if necessary.
  4. I finished this with another drizzle of walnut oil and some shaved parmesan over individual bowls.
*Omit the cheese for a vegan option.
Recipe by Love and Lemons at https://www.loveandlemons.com/lemon-walnut-quinoa-chickpea-salad/