BBQ & Grill
No Cook Chickpea Beet & Quinoa Salad
This easy no-cook chickpea salad comes together in minutes. Look for precooked beets in the produce section of the grocery store. Leftover quinoa is great in this salad, but you could also use microwaveable quinoa to save on time. With a bright lemony-garlic dressing, this salad is the perfect side to accompany grilled chicken or roasted salmon.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2½ tablespoons lemon juice
- 1 medium clove garlic, grated
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 cups diced cooked beets (about 8 ounces)
- 1 (15-ounce) can no-salt-added chickpeas, rinsed
- 1½ cups cooked quinoa
- 1 cup coarsely chopped arugula or romaine lettuce
- 1 large stalk celery, diced
- 2 scallions, thinly sliced
Directions
- Whisk 3 tablespoons oil, 2½ tablespoons lemon juice, garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Add 2 cups beets, rinsed chickpeas, 1½ cups quinoa, 1 cup arugula (or romaine), diced celery and sliced scallions; toss to coat.
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