Quinoa & Arugula Salad with Chickpeas
- 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
- Combine ingredients; mix well.
quinoa, baby arugula, nosalt, grape tomatoes, feta cheese, scallions, almonds
Taken from www.kraftrecipes.com/recipes/quinoa-arugula-salad-chickpeas-161368.aspx (may not work)