Name: Arugula Citrus Salad with Quinoa, Chickpeas, and Feta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1/2 cup uncooked quinoa; 1 cup vegetable broth or water; 5 oz arugula (about 5-6 cups); 1 can chickpeas, drained (15 oz); 2 medium avocados, slightly firm, cut into cubes; 1 orange, peeled and chopped; 1/2 cup slivered almonds; 1/2 cup crumbled feta cheese; 1/4 cup olive oil; 2 tbsp orange juice; 2 tbsp lemon juice; 1 clove garlic, crushed; 1 tbsp Dijon mustard; 1 tbsp pure maple syrup; 1 tbsp chopped red onion or shallots; Salt & pepper, to taste

Jump to Recipe· 4.1 from 81 reviews

If you’re searching for a salad that bursts with vibrant flavors and nourishing ingredients, look no further than this Arugula Citrus Salad with Quinoa, Chickpeas, and Feta Recipe. It’s a sensational medley where peppery arugula meets the bright zest of citrus, nutty quinoa, and creamy feta, all tossed with a lively homemade dressing that sings with orange and lemon juice. This salad is a perfect balance of textures and tastes, delivering a fresh, wholesome, and utterly satisfying dish that’s as good for your body as it is for your soul.

Ingredients You’ll Need

A white plate holds a bed of bright green arugula leaves with three layers of citrus fruit segments placed on top. The bottom layer has deep red blood orange slices with a shiny, textured surface. Above it, there are bright orange slices with a glossy look. The top layer shows vibrant yellow orange segments, also shiny and juicy. All the colors contrast well against the fresh green arugula and the white marbled background. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Arugula Citrus Salad with Quinoa, Chickpeas, and Feta Recipe lies in its simple, whole-food ingredients that each play a vital role in building its incredible taste and texture. From crunchy almonds to creamy avocado, every component adds its own magic to the salad.

1/2 cup uncooked quinoa: The perfect protein-packed base that soaks up flavors wonderfully and provides a satisfying bite.
1 cup vegetable broth or water: Used to cook quinoa for added flavor or kept simple with water.
5 oz arugula (about 5-6 cups): Adds a peppery, slightly spicy green freshness that contrasts beautifully against citrus.
1 can chickpeas, drained (15 oz): A creamy, hearty legume that boosts satiety and adds texture.
2 medium avocados, slightly firm, cubed: For a luscious creaminess that ties the whole salad together.
1 orange, peeled and chopped: Brings juicy bursts of natural sweetness and acidity.
1/2 cup slivered almonds: Toasted to add crunch and a lovely nutty aroma.
1/2 cup crumbled feta cheese: Adds that salty, tangy element that harmonizes all flavors.
1/4 cup olive oil: Rich and fruity, it forms the base of the dressing.
2 tbsp orange juice: Freshly squeezed to brighten the dressing with citrus notes.
2 tbsp lemon juice: Offers tartness that elevates the salad’s freshness.
1 clove garlic, crushed: Adds a gentle kick without overpowering.
1 tbsp Dijon mustard: Gives the dressing a subtle depth and slight tang.
1 tbsp pure maple syrup: Balances acidity with a touch of natural sweetness.
1 tbsp chopped red onion or shallots: Introduces a mild onion flavor and crisp texture.
Salt & pepper: Essential seasonings to bring everything to life.

How to Make Arugula Citrus Salad with Quinoa, Chickpeas, and Feta Recipe

Step 1: Cook the Quinoa

Start by adding the quinoa and vegetable broth (or water) to a sauce pan, bringing it to a boil. Once boiling, cover and reduce the heat to let it gently simmer for about 15-20 minutes until the liquid is absorbed. Then remove from heat and let it sit covered for 10 minutes. This rest ensures the quinoa fluffs up perfectly. Finish by fluffing with a fork and seasoning lightly with salt to enhance its mild, nutty flavor.

Step 2: Toast the Almonds

While the quinoa cooks, toast your slivered almonds to bring out their natural oils and deepen their flavor. You can spread them out on a sheet pan and pop them under a broiler for 2-3 minutes, watching closely so they don’t burn, or toast them in a small pan over medium heat until golden brown. The warm crunch from these toasted almonds will add a delightful contrast to the creamy avocado and soft chickpeas.

Step 3: Prepare the Dressing

Next, whisk together the olive oil, orange juice, lemon juice, crushed garlic, Dijon mustard, maple syrup, chopped red onion, salt, and pepper. This vibrant dressing balances acidity, sweetness, and a hint of spice, making it the perfect companion for the salad’s range of flavors. Give it a taste and adjust the seasoning as you like — this is your chance to create that perfect zingy dressing!

Step 4: Toss the Arugula with Half the Dressing

Place the fresh arugula in a large bowl and toss it gently with half of your homemade dressing. This step softens the greens slightly, infusing them with flavor without overpowering their natural peppery bite. It also makes sure every leaf gets a hint of that citrus magic before adding the rest of the ingredients.

Step 5: Combine the Remaining Ingredients

Add the fluffy quinoa, drained chickpeas, chopped orange, cubed avocado, toasted almonds, and crumbled feta cheese to the bowl. Pour over the remaining dressing and gently toss everything together, making sure each ingredient gets coated and mingles beautifully with the others.

Step 6: Enjoy Your Salad!

At this point, your Arugula Citrus Salad with Quinoa, Chickpeas, and Feta Recipe is ready to delight your taste buds. Serve it immediately for the freshest flavors or chill briefly to let the flavors marry even further. Each bite will offer a satisfying symphony of textures and tastes that’s both light and filling.

How to Serve Arugula Citrus Salad with Quinoa, Chickpeas, and Feta Recipe

A white bowl filled with layers of fresh green arugula at the base, topped with bright orange and yellow citrus slices neatly placed in the center. Above the citrus, finely chopped green herbs cover part of the fruit. In the background, deep red sun-dried tomatoes add a rich color contrast. A light yellow dressing is being poured over the top center of the salad. The bowl is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For extra visual appeal and flavor bursts, sprinkle additional toasted slivered almonds or a few thin orange slices atop your salad right before serving. Fresh herbs like chopped mint or parsley can add a refreshing twist that complements the citrus notes beautifully.

Side Dishes

This salad pairs wonderfully with grilled chicken, fish, or even a simple crusty bread. If you want to keep it vegetarian, serve alongside warm lentil soup or roasted seasonal vegetables for a wholesome meal.

Creative Ways to Present

Try serving this Arugula Citrus Salad with Quinoa, Chickpeas, and Feta Recipe in individual glass jars for a lovely picnic or lunchbox option. Alternatively, use whole orange segments as edible bowls for smaller portions — it’s a fun presentation that highlights the citrus theme while impressing your guests!

Make Ahead and Storage

Storing Leftovers

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. To keep the salad crisp, it’s best to store the dressing separately and toss everything together just before serving again.

Freezing

This salad doesn’t freeze well due to the delicate greens and fresh citrus, which lose texture and flavor when frozen. It’s best to enjoy it fresh or within a couple of days.

Reheating

Since salad is best served cool or at room temperature, reheating isn’t recommended. If you want to enjoy the quinoa and chickpeas warm, separate them and gently heat before recombining with fresh arugula and dressing.

FAQs

Can I use another grain instead of quinoa?

Absolutely! Bulgur, couscous, or even brown rice would make great alternatives, though each will bring their own unique texture and flavor to the salad. Adjust cooking times accordingly.

Is this salad suitable for vegans?

You can easily make this Arugula Citrus Salad with Quinoa, Chickpeas, and Feta Recipe vegan by omitting the feta cheese or substituting it with a vegan cheese or nutritional yeast for a cheesy flavor.

How can I make the salad more filling?

Adding extra protein like grilled chicken, tofu, or hard-boiled eggs can make the salad a heartier meal. You could also increase the chickpeas or avocado for more richness and staying power.

Can I prepare the salad dressing in advance?

Yes, the dressing can be made up to 3 days ahead and stored in the fridge. Just give it a good shake or whisk before using to recombine the ingredients.

What if I don’t have orange juice on hand?

If fresh orange juice isn’t available, you can substitute with grapefruit juice or additional lemon juice combined with a pinch of sugar or honey to maintain that citrus balance in the dressing.

Final Thoughts

This Arugula Citrus Salad with Quinoa, Chickpeas, and Feta Recipe has become an absolute favorite, and once you try it, you’ll see why it’s so beloved. Bright, satisfying, and incredibly easy to make, it’s a dish that carries you through lunch or dinner with a fresh, nourishing punch. I can’t wait for you to discover your own love for it and maybe even add your own spin. Happy cooking and happy tasting!