Whether it’s the warmer weather or the abundance of fresh produce, everyone can agree that salads are for summer. This Arugula and Herb Salad with Lemon Vinaigrette is the refreshing lunch you’ll crave all spring and summer. Arugula, mint, dill, quinoa, and chickpeas are the base for this highly nutritious salad, topped with a zesty dressing.

I hardly ever crave salads, but when I do, it’s almost always summertime. Sometimes something light and refreshing, but still filling, sounds the most satisfying. 

For a salad to be more than just a side or an appetizer to the main course, it has to have your macros. Meaning, it has to have a good balance of carbs, fat, and protein. 

Non-vegans have it easy – throw some chicken on a salad and call it a meal! Vegan or plant-based individuals have to add a little more to salads to make them more filling. And if you’re not a fan of mock-meats, which are highly processed foods, then that’s an even greater challenge.

This Arugula and Herb Salad with Lemon Vinaigrette is both refreshing and filling. The zingy arugula and fresh mint and dill are filled out by high-protein quinoa and chickpeas. All together, this salad makes for the perfect, nutritious lunch. Best of all – it’s whole food, plant-based!

To make the base of the salad, you’ll need:

• 3 cups arugula
• ½ cup dill loosely packed 
• ½ cup mint loosely packed
• 1 cup quinoa cooked
• 1 cup chickpeas cooked
• ½ small avocado sliced

For an easy lemon vinaigrette, you’ll need:

• ¼ cup olive oil
• ⅛ cup apple cider vinegar
• 2 tbsp maple syrup
• ½ tsp garlic minced
• ½ tsp salt and pepper
• 1 large lemon juiced
• Zest of one lemon 

First, make the lemon vinaigrette dressing by combining all the ingredients in a mason jar and shaking vigorously to emulsify. Store in the fridge until ready to use. 

Then, in a large bowl, combine the dill, mint, cooked quinoa, and chickpeas. Pour about half of the lemon vinaigrette into the bowl and use a spoon to toss and coat the ingredients.

In order to keep the arugula nice and crips, add the arugula to the bowl last and toss to combine with the rest of the ingredients. 

Top off with slices of avocado and serve with a side of the remaining dressing.  

The salad stays fresh for up to a day, so save one serving for tomorrow by storing it in a container in the fridge. 

The lemon vinaigrette will stay good in a mason jar in the fridge for 3-4 days. 

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