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The Fitchen

Curried Quinoa Chickpea Salad

5 from 2 votes
Quinoa makes the base of this warm, curry-flavored recipe – chickpeas, arugula, onions, and cherry tomatoes round out the flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Main Course
Cuisine: American
Calories: 315
Ingredients Method

Ingredients
  

  • 1 cup cooked quinoa
  • 1-15 oz. can of chickpeas
  • 2 cups fresh arugula
  • 1 clove garlic
  • 1/2 red onion
  • 1/3 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 1/2 tablespoon sea salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon black pepper

Method
 

  1. Cook quinoa.
  2. Thinly slice the red onion, mince garlic, halve the tomatoes, and roughly chop the arugula.
  3. Heat olive oil on medium/high heat and sauté the onions for about 5 minutes until slightly translucent.
  4. Drain and rinse the chickpeas then add to onions along with the garlic, curry powder, salt, and pepper. Sauté for another 3 minutes.
  5. Add arugula and tomatoes and continue to sauté until the greens are soft and wilted. Add quinoa and cook for 5 more minutes while stirring frequently. Add more oil if necessary. Enjoy!