¼ cup cotija, ricotta salata, or feta cheese, chopped*
Sea salt and fresh black pepper
Make the dressing: Whisk together the walnut oil, olive oil, lemon juice and zest, garlic, honey, and pinches of salt and pepper. Set aside.
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).
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.
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/