Quinoa Arugula Chickpea Salad

10 Ingredients

Optional: Roast the chickpeas to make crispy croutons.

Dry the chickpeas between layers of a kitchen or paper towel before adding seasonings and olive oil.

Roast chickpeas at 425F for 15 minutes. Change oven setting to broil, and cook for about 3 minutes more, or until golden brown and crispy.  Meanwhile, cook the quinoa.

Make the 3-Ingredient Creamy Hummus Dressing: hummus, lemon juice, red wine vinegar, water to thin. Mix with salad ingredients until fully incorporated.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Make extra roasted chickpeas to add to lunches & dinners throughout the week. Good for up to 5 days.