30mCashew Chickpea Quinoa Salad
A hearty plant-based dinner salad with chickpeas, roasted cashews, quinoa, cucumber, tomatoes, and arugula. A simple lemon-garlic dressing keeps it bright, quick, and fully vegan.
- Energy
- 676 calories per serving
- Protein
- 22.6 g per serving
- Carbs
- 79.5 g per serving
- Fat
- 35.7 g per serving
- Sodium
- 967 mg per serving
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Cook this recipe
- water-2 cups
- cucumber-2 cups
- canned chickpeas-2 cans
- grape tomatoes-2 cups
- quinoa-1 cup
- roasted unsalted cashews-1 cup
- baby arugula-5 oz
- extra-virgin olive oil-0.25 cups
- lemon juice-3 tbsp
- garlic-1 clove
- kosher salt-0.75 tsp
- black pepper-0.25 tsp
Drain and rinse the chickpeas, dice the cucumber, halve the grape tomatoes, and mince the garlic; rinse the quinoa in a fine-mesh sieve until the water runs mostly clear.
Keep fingers tucked while cutting the cucumber and tomatoes.
In a medium saucepan, combine quinoa, water, and 1/4 teaspoon kosher salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until the water is fully absorbed.
Remove the saucepan from heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork, then transfer to a large bowl and cool for 5 minutes so the arugula stays fresh.
Use a dry towel or oven mitt when handling the hot saucepan lid.
In a small bowl, whisk olive oil, lemon juice, minced garlic, remaining kosher salt, and black pepper until the dressing looks smooth and slightly thickened.
Add the chickpeas, cucumber, grape tomatoes, baby arugula, and cashews to the quinoa. Pour in the dressing and toss until evenly coated and ready to serve.
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