Burst Tomatoes

• 2 cups 300 g grape or cherry tomatoes
• 1 teaspoon extra-virgin olive oil (counts toward the oil total)

Crispy Chickpeas

• 2 cups 330 g cooked chickpeas, rinsed and well dried (no added salt)
• 1 teaspoon extra-virgin olive oil (counts toward the oil total)
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• Freshly ground black pepper

Salad Base

• 4 cups cooked quinoa (from about 1¼ cups dry, cooled and fluffed)
• 3 cups 60 g baby arugula
• 1½ cups 200 g thinly sliced Persian cucumber
• ⅓ cup 50 g finely diced red onion
• 1½ cups loosely packed basil and mint leaves (torn)

Salty Bits (lightened)

• 55 g feta (crumbled (about ½ cup lightly packed), briefly rinsed and patted dry)
• 50 g kalamata olives (pitted and sliced (about ⅓ cup), briefly rinsed and patted dry)
• 12 g pine nuts (about 1½ tablespoons, lightly toasted)

No-Salt Herb Lemon Vinaigrette

• Total extra-virgin olive oil used in the recipe: 4 tablespoons (54 g, including the teaspoons above)
• 3 tablespoons fresh lemon juice
• 2 teaspoons red wine vinegar
• 2 garlic cloves (finely grated)
• 1 teaspoon dried oregano
• ½ teaspoon ground sumac (or fine zest of ½ lemon)
• ¼ teaspoon red pepper flakes (optional)
• Freshly ground black pepper (to taste)