Arugula & Quinoa Summer Salad

Ingredients

• 1 cup arugula
• 1 cup quinoa, cooked
• 1 cup roasted chickpeas
• 1 cup seared halloumi, cubed
• 1/2 cup kalamata olives
• 1/2 cup cherry tomatoes, halved
• 1/2 cup Persian cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup tzatziki sauce
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook quinoa according to package instructions and let cool.
2. Roast chickpeas with olive oil, salt, and pepper at 400°F for 20 minutes until crispy.
3. Sear halloumi cubes in a hot pan with olive oil until golden brown on both sides.
4. In a large bowl, combine arugula, cooked quinoa, roasted chickpeas, seared halloumi, kalamata olives, cherry tomatoes, Persian cucumber, and red onion.
5. Drizzle with tzatziki sauce and toss gently to combine.
6. Garnish with fresh parsley and serve immediately.