Chickpea Beet Quinoa Salad (Printable Recipe)
Bright lemony salad with chickpeas, quinoa and beets. Quick and packed with hearty, fresh textures.
# Ingredients You'll Need:
→ Salad Ingredients
01 -
2 cups diced cooked beets (about 8 ounces)
02 -
1 (15-ounce) can no-salt-added chickpeas, rinsed
03 -
1½ cups cooked quinoa
04 -
1 cup coarsely chopped arugula or romaine lettuce
05 -
1 large stalk celery, diced
06 -
2 scallions, thinly sliced
→ Dressing
07 -
3 tablespoons extra-virgin olive oil
08 -
2½ tablespoons lemon juice
09 -
1 medium clove garlic, grated
10 -
1 teaspoon Italian seasoning
11 -
½ teaspoon salt
12 -
¼ teaspoon ground pepper
# Steps to Follow:
01 -
Whisk olive oil, lemon juice, grated garlic, Italian seasoning, salt and ground pepper in a large bowl until fully combined.
02 -
Add cooked beets, chickpeas, quinoa, arugula or romaine, diced celery and sliced scallions to the bowl. Toss gently to coat with dressing.
# Extra Tips:
01 -
Use microwaveable or leftover quinoa to save time and reduce prep work.
02 -
Precooked beets are available in the produce section for added convenience.