Lemon-Walnut Quinoa & Chickpea Salad

A zesty, nutty lemon-walnut dressing brightens this hearty vegetarian salad. Filled with herbs & veggies, this salad makes a healthy weeknight dinner. My role this week while my dad is visiting = food machine. Which I dont mind one bit hes been hard at work knocking tasks off our house-to-do list, and Im more than

A zesty, nutty lemon-walnut dressing brightens this hearty vegetarian salad. Filled with herbs & veggies, this salad makes a healthy weeknight dinner.

My role this week while my dad is visiting = food machine. Which I don’t mind one bit… he’s been hard at work knocking tasks off our “house-to-do” list, and I’m more than happy to be doing the heavy cooking rather than the heavy lifting. I can’t get him to stop for lunch (unless you count the beer… liquid lunch) so for dinners, big bowls of substantial food are in order.

I made this quinoa & chickpea salad the other night with some other stuff I happened to have, including beautiful radishes from my CSA box. And I always seem to have some walnuts and lemons around. And some nice walnut oil to enhance the nutty flavor.

5.0 from 1 reviews

Lemon-Walnut Quinoa & Chickpea Salad

  PrintPrep time 15 minsCook time 15 minsTotal time 30 mins Author: Serves: 3IngredientsFor the lemon walnut oil dressing:
  • 2 tablespoons walnut oil
  • 1 tablespoon extra-virgin olive oil
  • Juice and zest of 1 lemon
  • 1 garlic clove, minced
  • 1 teaspoon honey, agave, or brown rice syrup
  • Sea salt and fresh black pepper
For the salad:
  • 2 cups arugula or other leafy greens
  • 1 garlic clove, minced
  • 2 cups just-cooked quinoa
  • ½ can chickpeas, drained and rinsed (3/4 cup)
  • 3 or 4 radishes, sliced
  • ¼ cup sun dried tomatoes, chopped
  • ¼ cup chopped walnuts
  • ½ cup chopped chives
  • ¼ cup chopped basil
  • ¼ cup cotija, ricotta salata, or feta cheese, chopped*
  • Sea salt and fresh black pepper
Instructions
  • Make the dressing: Whisk together the walnut oil, olive oil, lemon juice and zest, garlic, honey, and pinches of salt and pepper. Set aside.
  • To a large bowl, add the arugula and garlic followed by your cooked warm quinoa. Toss until incorporated. The arugula will wilt slightly, which is what you want. (If you’re using salad greens, I would wait to add them until the end, I like arugula slightly wilted, salad greens, not. Raw slightly-wilted kale would also be good here).
  • Add the chickpeas, radishes, sun dried tomatoes, walnuts, chives, basil, and cheese to the bowl and pour the dressing on top. Toss and taste. Add more salt and pepper if necessary.
  • I finished this with another drizzle of walnut oil and some shaved parmesan over individual bowls.
    • Notes*Omit the cheese for a vegan option.3.4.3177
     

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