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
- 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.
- Serve (eatingwell)
