No-Cook Chickpea, Beet & Quinoa Salad

• servings: 8 servings
• total time: 10 minutes

Ingredients

3 tablespoons extra-virgin olive oil

2 1/2 tablespoons lemon juice

1 medium clove garlic, grated

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon ground pepper

2 cups (about 8 ounces) diced cooked beets

1 (15-ounce) can no-salt-added chickpeas, rinsed

1 1/2 cups cooked quinoa

1 cup coarsely chopped arugula or romaine 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.

Nutrition

• Calories: 155 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 166 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 5 g