Celebrate the freshness of the season with this Spring Arugula and Quinoa Salad with Lemon Dressing. This light yet satisfying salad blends the peppery taste of arugula with the nutty essence of quinoa, topped with oven-roasted asparagus and golden, crispy chickpeas. Dressed in a zesty lemon vinaigrette, it’s the perfect gluten free and vegetarian meal or side dish to enjoy all Spring long!
This time last year, I first developed the recipe for this Spring Arugula and Quinoa Salad with Lemon Dressing. I was feeling lazy so I didn’t capture much content of it except a quick photo right before eating. I decided to share it to Instagram anyways because both my husband and I were obsessed. But don’t worry, this year I re-made it (with a few tweaks) so that it could have a permanent home on the blog. It certainly deserves it.
Honestly, I’m always in awe by how simple, nourishing, whole food based ingredients can turn into something so delicious and crave-worthy. This salad truly exemplifies that principle. There’s no crazy ingredients, spices or techniques in here. Just a bunch of light and bright Spring produce. And yet, it’s a meal that absolutely hits the spot, especially on a sunny day when paired with some flaky salmon and an ice cold beverage.
Why You’ll Love this Spring Arugula and Quinoa Salad with Lemon Dressing
- It’s a balanced and filling salad loaded with fiber, complex carbs and plant-based protein.
- Crispy chickpeas add the perfect crunch!
- This salad recipes utilizes peak Spring produce like arugula and asparagus.
- The dressing is bursting with bright and zesty lemon flavor!
- It’s naturally gluten free and vegetarian with the option to be dairy free and vegan.
What You Need to Make this Spring Arugula and Quinoa Salad with Lemon Dressing
For the Arugula and Quinoa Salad:
- Quinoa: Quinoa adds protein and fiber to this recipe to keep you fuller for longer! I typically reach for white quinoa, but any will work. If quinoa isn’t your thing, feel free to use farro, brown rice or couscous.
- Chickpeas (Garbanzo Beans): Roasted chickpeas add texture (plus protein and fiber) to this arugula and quinoa salad – kinda like a crouton!
- Cooking Spray or Oil: Just a bit to roast the chickpeas and asparagus in. I typically use avocado oil cooking spray.
- Kosher Salt & Black Pepper: Simple seasonings for the chickpeas and asparagus.
- Asparagus: Hello Spring produce! Asparagus is a great source of vitamins and antioxidants.
- Feta: Crumbled feta (normal or vegan) for a bit of a salty, creamy element. Feel free to omit if that’s not your thing!
- Red Onion: Red onion adds a sharp, tangy bite to this salad. If you’re sensitive to red onion, you can rinse it under water first OR instead use diced shallot.
- Arugula: My absolute favorite lettuce for it’s pepper-y flavor!
For the Lemon Dressing:
- Lemons: We’re using both lemon juice & zest in this dressing for maximum lemon flavor.
- Olive Oil: Another base ingredient for this lemon dressing.
- Garlic: 1 clove of garlic, minced.
- Maple Syrup or Honey: Sweeten up the dressing with a touch of pure maple syrup or honey.
- Dijon Mustard: Dijon adds depth of flavor and also helps to emulsify the dressing!
- Kosher Salt: Season to taste.
How To Make this Spring Arugula and Quinoa Salad with Lemon Dressing
Roast Chickpeas:
First, start by preheating your oven to 425F. This next step is optional but encouraged for the ultimate crispy chickpeas – rub chickpeas dry between a thin dish towel or paper towel and discard any skins that come off.
Then, transfer the chickpeas to a baking sheet (I love this one because it’s really big so nothing overlaps), spray with cooking spray (or a little olive oil) and season with kosher salt. Toss to coat and then spread them out evenly on the pan and transfer to the oven to bake for 20 minutes.
Cook Quinoa:
While the chickpeas are roasting, cook your quinoa according to package directions. For extra flavor, cook it in chicken broth or chicken bone broth. It should yield about 1.5 cups after being cooked.
Add Asparagus to Baking Sheet & Continue Roasting:
Once the chickpeas have roasted for 20 minutes, remove the pan from the oven and use a spatula to push the chickpeas towards the outside edges of the pan. Then, add the chopped asparagus to the middle of the pan, spray with cooking spray (or a little olive oil) and season with kosher salt & black pepper.
Then, toss to coat and then spread it out evenly on the pan so nothing is overlapping. Return to the oven to cook for 10-12 more minutes until the asparagus is tender and chickpeas are golden and crispy.
Mix together Lemon Dressing Ingredients:
Allow the roasted asparagus, crispy chickpeas and cooked quinoa to cool down for several minutes. Meanwhile, add all lemon dressing ingredients to a small bowl or jar. Stir or shake until emulsified.
Toss Arugula and Quinoa Salad with Lemon Dressing:
Finally, add all of the salad ingredients to a large bowl, pour the dressing over top and toss with tongs until coated. Enjoy!
Looking to Expedite this Recipe?
If you’re in a rush but still want to enjoy this delicious salad, you can easily skip roasting the chickpeas. This will shave off 20 minutes from the cook time! Instead, just add the canned chickpeas to the salad right after you’ve drain and rinsed them. Of course it’ll be missing that crispy, crunchy crouton-like texture…but works in a pinch 🙂
Can I Make this Dairy Free/Vegan?
Of course! This Spring Arugula and Quinoa salad is naturally gluten free and vegetarian, but if you also want to make it dairy free/vegan, simply swap in vegan feta or omit the feta altogether.
What Should I Serve with this Arugula and Quinoa Salad?
This Spring Arugula and Quinoa Salad is the perfect side dish paired with your favorite protein. Personally, I love to serve this with some simple oven-baked salmon! It’s light, fresh and perfect for the Spring or Summer. Other delicious options would be grilled chicken, shrimp or even a turkey burger!
How Should I Store Leftovers?
If you want to keep this recipe fresh for longer than 12-24 hours, I would recommend storing the arugula separately since it’s prone to getting mushy! Want to take it a step further? Store the chickpeas in a separate container at room temperature to keep them crispy.
Otherwise, store the remaining ingredients in an airtight container in the fridge. You can always bring it back to life by whipping up another batch of the lemon dressing and adding it when you’re ready to eat.
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more Salad Recipes?
- Halloumi and Chickpea Salad with Harissa Tahini Dressing
- Summer Corn Salad
- Kale Salad with Miso Tahini Dressing
- Thai Quinoa Salad
- Pesto Caesar Kale Salad with Delicata Squash
- Copycat Sweetgreen Crispy Rice Bowl
Spring Arugula and Quinoa Salad with Lemon Dressing
Equipment
- microplane zester
- baking sheet
- small pot with lid
- small jar or bowl
- large salad bowl with tongs
Ingredients
For the Salad:
- ½ cup dry quinoa
- 1 bunch asparagus ends trimmed & then cut into ~2" pieces
- 1 can chickpeas (15oz), drained & rinsed
- cooking spray or olive oil
- kosher salt to taste
- black pepper to taste
- ½ cup crumbled feta (regular or vegan)
- ¼ cup diced red onion or shallot
- 2 oz baby arugula (about 2 packed cups)
For the Lemon Dressing:
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp maple syrup or honey
- ½ tsp dijon mustard
- 1 garlic clove minced
- kosher salt to taste
Instructions
- Preheat oven to 425F. Optionally, rub chickpeas dry between a thin dish towel or paper towel and discard any skins that come off. Then, transfer the chickpeas to a baking sheet, spray with cooking spray (or a little olive oil) and season with kosher salt. Toss to coat and then spread them out evenly on the pan and transfer to the oven to bake for 20 minutes.1 can chickpeas, cooking spray, kosher salt
- While the chickpeas are roasting, cook your quinoa according to package directions. For extra flavor, cook it in chicken broth or chicken bone broth. It should yield about 1.5 cups after being cooked.½ cup dry quinoa
- Once the chickpeas have roasted for 20 minutes, remove the pan from the oven and use a spatula to push the chickpeas towards the outside edges of the pan. Then, add the chopped asparagus to the middle of the pan, spray with cooking spray (or a little olive oil) and season with kosher salt & black pepper. Toss to coat and then spread it out evenly on the pan so nothing is overlapping. Return to the oven to cook for 10-12 more minutes until the asparagus is tender and chickpeas are golden and crispy.1 bunch asparagus, cooking spray, kosher salt, black pepper
- Allow the roasted asparagus, crispy chickpeas and cooked quinoa to cool down for several minutes. Meanwhile, add all lemon dressing ingredients to a small bowl or jar. Stir or shake until emulsified.2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp maple syrup, ½ tsp dijon mustard, 1 garlic clove
- Finally, add all of the salad ingredients to a large bowl, pour the dressing over top and toss with tongs until coated. Enjoy!½ cup crumbled feta, ¼ cup diced red onion, 2 oz baby arugula
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Such a great spring dinner!! Delicious!
Thank you so much Sara!!
This was so good!! Super easy and delicious and made for a great meal prep for the week!
Thank you Sarah, you’re the best!!
Perfect salad for the spring!
Agreed 🙂