Asparagus Chickpea Quinoa Salad
User Reviews
4.6
Asparagus Chickpea Quinoa Salad
Description
This salad features quinoa cooked until fluffy, mixed with sautéed asparagus pieces seasoned with fresh lemon juice, tender chickpeas, sliced green onions, and crumbled feta cheese. The dressing is a lemon vinaigrette made with fresh lemon juice, olive oil, Dijon mustard, and minced garlic, providing bright acidity and a hint of spice. The mix of nutty quinoa, fresh vegetables, creamy cheese, and citrus dressing creates an approachable, layered flavor and texture profile. The asparagus is cooked just until tender to maintain some bite, complementing the softer grains and cheese.
It can be served chilled or at room temperature, making it convenient for meal prep or picnic options. Omitting feta and adding nutritional yeast allows the salad to accommodate vegan preferences without losing its savory character.
Ingredients
For the Lemon Vinaigrette:
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
For the Salad:
- 2 cups water
- 1 cup quinoa
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 asparagus about 15 spears, cut into 1-inch pieces, small bunch
- 1 tablespoon lemon juice fresh
- 1 1/2 cups chickpeas 15 oz can, rinsed and drained
- 3 green onion sliced
- 1/3 cup feta cheese crumbled
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- In a small bowl or medium jar, combine the lemon juice, olive oil, mustard, and garlic. Whisk to combine or shake with the jar lid on tight. Season with salt and pepper, to taste, and set aside.
- Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
- While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes.
- In a large bowl, combine quinoa, asparagus, chickpeas, green onion, and feta cheese. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Serve.
Notes
- Omit feta and substitute with nutritional yeast for a vegan-friendly version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 426mg | 18% |
| Potassium | 245mg | 5% |
| Fiber | 4g | 16% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 76mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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