Quinoa Salad with Chickpeas, Arugula, Feta and Almonds

A light and filling salad featuring quinoa, chickpeas, arugula, feta and almonds – tossed in a lemony dressing.

1 cup of dry quinoa – cook as per the package instructions
1 veggie bouillon cube
1 5 oz bag of baby arugula
2 medium sized carrots – grated
2 stalks of celery – finely diced
½ cup of sliced almonds
½ cup of golden raisins
1 15 oz can of chickpeas or garbanzo beans
2 oz feta cheese – cubed
2 tbs lemon juice
4 tbs olive oil
1 squeeze of honey – about 1 tsp
8 twists of black pepper from a pepper mill

View the full recipe at Green Valley Kitchen →