Mediterranean Quinoa Salad with Arugula - The Conservation Foundation

Ingredients

• 3 cups cooked quinoa
• 1 recipe Roasted Tomatoes
• 2 cups arugula
• 1 cup sliced Persian cucumbers
• 1 cup mixed basil & mint
• ¾ cup crumbled feta cheese
• ¾ cup Kalamata olives , pitted and sliced
• ½ cup diced red onion
• ⅓ cup toasted pine nuts
• 1 recipe Italian Dressing , plus 2 additional garlic cloves, grated
• ½ teaspoon sea salt
• Freshly ground black pepper
• Pinches of red pepper flakes
• 1 cup roasted chickpeas