Cashew Chickpea Quinoa Salad

Ingredients

• 1 Cup quinoa, rinsed - 1 (cup), Rinse until the water runs mostly clear.
• 2 Cup water - 2 (cups)
• 2 Can canned chickpeas, drained and rinsed - 2 (15-ounce cans), drained and rinsed
• 1 Cup roasted unsalted cashews - 1 (cup)
• 2 Cup cucumber, diced - 2 (cups), diced
• 2 Cup grape tomatoes, halved - 2 (cups), halved
• 5 Ounce baby arugula - 5 (ounces)
• 0.25 Cup extra-virgin olive oil - 1/4 (cup)
• 3 Tablespoon lemon juice - 3 (tablespoons)
• 1 Count garlic, minced - 1 (clove), minced
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon), Use 1/4 teaspoon in the quinoa and the remainder in the dressing.
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)

Instructions

1. Prep vegetables, chickpeas, garlic, and quinoa

   1. *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.

2. Cook the quinoa

   2. 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*.

3. Rest, fluff, and cool the quinoa

   3. 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.

4. Make the lemon-garlic dressing

   4. 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*.

5. Toss the salad

   5. 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.