Chickpea Salad with Strawberries



  • 1 cup uncooked quinoa
  • 2 cups water or vegetable broth
  • 1/2 tsp salt
  • 1 cup trawberries, chopped
  • 4 cups arugula
  • 1/2 diced red onion
  • 1 diced English cucumber
  • 1 15 oz can can chickpeas, rinsed and drained
  • 1/2 cup resh mozzarella pearls (or diced mozzarella)
  • 1/2 cup fresh basil chopped
To continue reading this article or issue you must be a paid subscriber. Sign in

Subscribe to Tufts Health & Nutrition

Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!
Already Subscribed?
Click Here to Sign In | Forgot your password? | Activate Web Access


Please enter your comment!
Please enter your name here