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Quinoa, Chickpea & Black Bean Salad


  • 3 ½ cups cooked white quinoa
  • 2 cups packed baby arugula
  • ½ cup canned black beans, rinsed
  • ½ cup canned chickpeas, rinsed
  • ¼ chopped green onions
  • 2 tbsp grated lime zest
  • 1 tbsp Jalapeño Pesto (page 258 of Earth to Table Every Day)
  • 1/3 cup House Vinaigrette (page 244 of Earth to Table Every Day)
  • Kosher salt and freshly ground pepper
  • 4 oz feta cheese, crumbled
  • ¼ cup Crispy Quinoa (page 252 of Earth to Table Every Day)


  1. In a large bowl, combine quinoa, arugula, black beans, chickpeas, green onions, lime zest and Jalapeño Pesto. Drizzle the House Vinaigrette over the salad; toss gently to coat the salad evenly. Season with salt and pepper.
  2. Transfer the salad to a large platter or divide it among individual plates, piling it high. Sprinkle with the feta and Crispy Quinoa.

Serves 4 to 6

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Open for Take-Out