Quinoa Apricot & Arugula Salad

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Ingredients

For the salad:

1 cup cooked quinoa
1 cup chickpeas, drained, rinsed
a few big handfuls of arugula
1 small California Avocado, cubed
1/4 cup dried apricots
1/4 cup chopped, toasted California Almonds
1/4 cup chopped chives

For the dressing:

1/4 cup California Olive Ranch extra virgin olive oil
2 cloves of garlic, minced
juice of 1 medium lemon
1-2 teaspoons honey or agave syrup
2 teaspoons cumin
salt & pepper

Instructions

Whisk your dressing together. Toss it with the cooked quinoa, chickpeas, arugula, avocado and dried apricots. Top the salad with chopped almonds and chives.