Arugula Citrus Salad with Quinoa, Chickpeas, and Toasted Almonds Recipe
This vibrant Arugula Citrus Salad is a refreshing and nutritious side dish combining peppery arugula, protein-packed quinoa and chickpeas, creamy avocado, sweet oranges, and crunchy toasted almonds. Tossed with a zesty citrus dressing made from orange and lemon juice, garlic, and Dijon mustard, this salad offers a perfect balance of bright flavors and textures ideal for a light lunch or a healthy accompaniment to any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth or water
- 5 oz arugula (about 5-6 cups)
- 1 can chickpeas, drained (15 oz)
- 2 medium avocados, slightly firm, cut into cubes
- 1 orange, peeled and chopped
- 1/2 cup slivered almonds
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup olive oil
- 2 tbsp orange juice
- 2 tbsp lemon juice
- 1 clove garlic, crushed
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp chopped red onion or shallots
- Salt and pepper to taste
Instructions
- Cook Quinoa: Add the quinoa and vegetable broth to a saucepan and bring it to a boil. Once boiling, cover the pot and reduce the heat to let it simmer for 15-20 minutes until all the liquid is absorbed. Remove from heat and let it sit covered for 10 minutes. Then fluff with a fork and season with a little salt.
- Toast Almonds: While the quinoa cooks, spread the slivered almonds on a sheet pan and place them under the broiler for 2-3 minutes until lightly toasted. Alternatively, toast them in a small pan over medium heat until they begin to brown, stirring frequently to avoid burning.
- Prepare Dressing: In a bowl, whisk together the olive oil, orange juice, lemon juice, crushed garlic, Dijon mustard, pure maple syrup, chopped red onion or shallots, and season with salt and pepper to taste.
- Toss Arugula with Dressing: Add the arugula to a large salad bowl and toss it with half of the prepared dressing to lightly coat the greens.
- Assemble Salad: Add the cooked quinoa, drained chickpeas, chopped orange, cubed avocado, toasted almonds, and crumbled feta cheese on top of the arugula.
- Final Toss and Serve: Drizzle the remaining dressing over the assembled salad and toss gently to combine all ingredients evenly. Serve immediately and enjoy!
Notes
- For best flavor, slightly firm avocados are recommended to maintain texture in salad.
- Substitute feta cheese with a vegan cheese for a vegan version.
- Use fresh orange juice for the dressing to enhance the citrus brightness.
- You can substitute vegetable broth with water without affecting the salad significantly.
- To make this salad gluten-free, ensure all ingredients—including mustard—are gluten-free certified.