loveandlemons5.0
Lemon-Walnut Quinoa & Chickpea Salad
A zesty, nutty lemon-walnut dressing brightens this hearty vegetarian salad. Filled with herbs & veggies, this salad makes a healthy weeknight dinner.
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●bowl
📝 Preparation Steps
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.
walnut oil2 tablespoonshoney, agave, or brown rice syrup1 teaspoon
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.
walnut oil2 tablespoons
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