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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.
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.
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.
Combine the tomatoes, chickpeas, quinoa, scallions and arugula in a large bowl.
Drizzle the vinaigrette into the salad.