Ingredients
Directions
Add the chickpeas, quinoa, bell pepper, cucumber, red onion, and arugula to a large salad bowl.
In a separate small bowl, mix together the olive oil, lemon juice, and garlic powder.
Drizzle the dressing over the salad ingredients and toss well.
Toss the salad with the dill, parsley, and hemp seeds.
Add salt and pepper to taste, if desired.
Chef's Notes
Substitutions
Instead of chickpeas, use another white bean of your choice.
Use lentils, black beans, or edamame in place of chickpeas.
Substitute another gluten-free whole grain of choice, like millet, buckwheat, or brown rice.
For the pepper, use orange, yellow, or green in place of red bell pepper.
Substitute white or yellow onion or shallots in place of red onion.
Use jicama or celery in place of cucumber.
Substitute microgreens, sprouts, or another (chopped) leafy green of choice in place of arugula.
Use lime juice or orange juice in place of lemon juice.
Substitute tahini for the olive oil for a whole food fat alternative.
Prep Ahead
Make the dressing ahead of time and store in an airtight container in the refrigerator for up to one week before making this salad.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days.
Ingredients
Directions
Add the chickpeas, quinoa, bell pepper, cucumber, red onion, and arugula to a large salad bowl.
In a separate small bowl, mix together the olive oil, lemon juice, and garlic powder.
Drizzle the dressing over the salad ingredients and toss well.
Toss the salad with the dill, parsley, and hemp seeds.
Add salt and pepper to taste, if desired.
