Quinoa & Arugula Salad with Chickpeas
Ingredients
- 7-1/2 cups Cooked quinoa
- cooled to room temperature
- 1-1/2 qt. baby arugula
- 3 cups no-salt-added chickpeas (garbanzo beans)
- rinsed
- 3 cups grape tomatoes
- halved
- 1-1/2 cups feta cheese
- crumbled
- 3/4 cup scallions
- sliced diagonally
- 3/4 cup Toasted slivered almonds
- 3/4 cup Pure Kraft Refrigerated Raspberry Poppyseed Dressing
Instructions
- Combine ingredients; mix well.