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Arugula Salad with Tomatoes, Chickpeas, and Quinoa

A healthy, vegetarian salad for either lunch or dinner to enjoy the seasonal tomato harvest at its best.
Course Salad
Cuisine American
Keyword Arugula Salad with Tomatoes, Chickpeas, and Quinoa
Servings 4
Author adapted from Martha Stewart Magazine July/August 2014


  • 1 lemon, grated zest plus 2 tablespoons of juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 fresh Italian parsley, chopped
  • 1 15 oz. can chickpeas, drained and rinsed
  • coarse kosher sea salt
  • red pepper flakes
  • 1/2 cup almonds, toasted and chopped
  • 1 cup cooked quinoa
  • 2 scallions, white and light green part only, thinly sliced (about 1/4 cup)
  • 8 oz. cherry tomatoes, mixed colors, halved
  • 4 cups arugula, torn into 1-inch pieces
  • nonvegetarian option to add sliced chicken breast, salmon, or shrimp


  • 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.