Quinoa & Arugula Salad with Chickpeas

Quinoa & Arugula Salad with Chickpeas
Yield:
24 servings, 1 serving (130 g) each

Ingredients

Ingredients Weights Measures
Cooked quinoa, cooled to room temperature 2.3 lb. [1040 g] 7-1/2 cups [1.8 L]
baby arugula 9.5 oz. [270 g] 1-1/2 qt. [1.5 L]
no-salt-added chickpeas (garbanzo beans), rinsed 1.4 lb. [660 g] 3 cups [750 mL]
grape tomatoes, halved 1.1 lb. [500 g] 3 cups [750 mL]
feta cheese, crumbled 7.5 oz. [210 g] 1-1/2 cups [375 mL]
scallions, sliced diagonally 3.2 oz. [90 g] 3/4 cup [175 mL]
Toasted slivered almonds 5.4 oz. [150 g] 3/4 cup [175 mL]
Pure Kraft Refrigerated Raspberry Poppyseed Dressing 7.5 oz. [210 g] 3/4 cup [175 mL]
Cooked quinoa, cooled to room temperature 6.2 oz. [175 g] 1-1/4 cups [300 mL]
baby arugula 1.5 oz. [45 g] 1 cup [250 mL]
no-salt-added chickpeas (garbanzo beans), rinsed 3.7 oz. [110 g] 1/2 cup [125 mL]
grape tomatoes, halved 2.7 oz. [80 g] 1/2 cup [125 mL]
feta cheese, crumbled 1.2 oz. [35 g] 1/4 cup [50 mL]
scallions, sliced diagonally 0.5 oz. [15 g] 2 Tbsp. [30 mL]
Toasted slivered almonds 0.8 oz. [25 g] 2 Tbsp. [30 mL]
Pure Kraft Refrigerated Raspberry Poppyseed Dressing 1.25 oz. [35 g] 2 Tbsp. [30 mL]

Directions

Combine ingredients; mix well.

Kraft Kitchens Tips

Substitute
For a nut-free version, substitute toasted pumpkin seeds for the almonds.
Business Tip
As a time-saving tip, recipe can be prepared up to 2 days ahead of time. Refrigerate until ready to serve.

572320 : 161368

Average Rating

This recipe has not yet been rated.

This recipe has not yet been rated.

Nutritional Information
Calories
 190
Total fat
 10 g
Saturated fat
 2 g
Cholesterol
 10 mg
Sodium
 190 mg
Carbohydrate
 19 g
Dietary fibre
 4 g
Sugars
 3 g
Protein
 7 g
Vitamin A
 6 %DV
Vitamin C
 10 %DV
Calcium
 10 %DV
Iron
 10 %DV