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roasted tomato chickpea quinoa salad
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Prep Time: 10 minutes

Servings: 4

Cost: $8.80 /serving


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Step 1

Preheat the oven to 400 degrees F. On a sheet pan, toss the tomatoes and chickpeas with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread the tomatoes and chickpeas across the pan with the tomatoes cut side up. Roast for 25-30 minutes until the chickpeas are golden and crisp and the tomatoes are wrinkled, but still juicy in the center.

Step 2

While the tomatoes and chickpeas are roasting, make the quinoa on the stove. Combine the quinoa and water in a small saucepan over high heat. Bring to a boil, reduce the heat and simmer for 10-12 minutes until the grains are cooked. Let stand for 5 minutes before fluffing with a fork.

Step 3

In a small bowl, make the vinaigrette. Whisk together the garlic, vinegar, 3 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

Step 4

Combine the tomatoes, chickpeas, quinoa, scallions and arugula in a large bowl.

Step 5

Drizzle the vinaigrette into the salad.

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