4.6 from 63 votes
Asparagus Chickpea Quinoa Salad
Asparagus Chickpea Quinoa Salad combines cooked quinoa, tender sautéed asparagus, chickpeas, sliced green onion, and crumbled feta cheese, all tossed with a mustard-lemon vinaigrette. The salad offers a nutty, fresh, and lightly tangy profile with contrasting textures from the creamy feta and crisp vegetables. It's a versatile dish suitable as a light lunch or side, with options to adjust for vegan diets by omitting cheese.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
260 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
Notes
- Omit feta and substitute with nutritional yeast for a vegan-friendly version.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 260
% 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.