No-Cook Chickpea, Beet & Quinoa Salad

 Ingredients

• 3 tablespoons extra-virgin olive oil
• 2½ tablespoons lemon juice
• 1 medium clove garlic, grated
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 2 cups diced cooked beets (about 8 ounces)
• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 1½ cups cooked quinoa
• 1 cup coarsely chopped arugula orromaine lettuce
• 1 large stalk celery, diced
• 2 scallions, thinly sliced 

Directions

1. Whisk 3 tablespoons oil, 2½ tablespoons lemon juice, garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Add 2 cups beets, rinsed chickpeas, 1½ cups quinoa, 1 cup arugula (or romaine), diced celery and sliced scallions; toss to coat.
2. Serve (eatingwell)