Name: Arugula Chickpea Salad with Basil Dressing
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 16 ounces roasted chickpeas ((substitute for chicken)); 2 cup cooked quinoa; 4 ounces arugula; 1 null large avocado, sliced; 2 null green onions, sliced; 1 cup fresh basil ((packed down tight)); 1 null fat garlic clove; 1 tbsp shallot ((or sub another garlic clove)); null null lemon (zest from one medium); 2 tbsp fresh lemon juice (start with one and add more to taste); 0.33 cup olive oil; 0.5 tsp salt (more to taste); 0.25 tsp cracked pepper; 0.25 cup vegan mayo ((optional) or sub plain yogurt, vegan sour cream or cashew cream); 0.25 cup vegan sour cream ((optional) or sub plain yogurt, vegan mayo or cashew cream); null null oranges; null null sunflower sprouts; null null hemp seeds; null null any nut or seed

Instructions

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1

Roast the roasted chickpeas (16 ounces) in the oven at 425°F for minutes (25) or air-fry until crispy. (See notes for crispy chickpea instructions).
2

Cook the cooked quinoa (2 cups) according to package directions.
3

Make the Basil Dressing: Place fresh basil (1 cup), garlic clove (1 fat), shallot (1 tbsp), [zest from one medium lemon], fresh lemon juice (2 tbsp), salt (0.5 tsp), and cracked pepper (0.25 tsp) in a mini blender or food processor. Blend until smooth. For a creamier dressing, whisk in vegan mayo (0.25 cup) (or vegan sour cream (0.25 cup) or cashew cream (0.25 cup)) and adjust seasoning as needed. The dressing keeps for 4 days in the fridge.
4

Assemble the salad: (Keep components separate if meal prepping). Toss arugula (4 ounces) with cooked quinoa (2 cups) and onions (2 green). Lightly coat with dressing. Divide among bowls. Top with avocado, sliced (1 large), roasted chickpeas, and any optional nuts or seeds.
5

Serve: Spoon a little more dressing over the [avocado] and season with [salt] and [cracked pepper]. Enjoy!