A healthy, vegetarian salad for either lunch or dinner to enjoy the seasonal tomato harvest at its best.
In a small bowl, whisk together the lemon zest and juice, oil, and parsley, salt and pepper. Add the chickpeas and mix. Let stand for at least 15-30 minutes.
In a large wide salad bowl, combine the almonds, quinoa, scallions, tomatoes, and arugula. Gently mix. Add the chickpeas with the marinade and gently toss to combine. Taste for seasoning and serve.