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Quinoa Salad with Chickpeas, Arugula, Feta and Almonds

Green Valley Kitchen
  • 35 minutes
  • Serves 4

INGREDIENTS

1

bag Baby arugula

2

Carrots, medium sized

2

stalks Celery

1 15 ounce can

Chickpeas or garbanzo beans

1/2 cup

Golden raisins

1

Veggie bouillon cube

1 tsp

1 squeeze of honey

2 tbsp

Lemon juice

8

Of black pepper from a pepper mill, twists

4 tbsp

Olive oil

1/2 cup

Almonds

2 oz

Feta cheese