Berry, Asparagus, Quinoa and Feta Salad with Sweet Crispy Chickpeas

Name: Berry, Asparagus, Quinoa and Feta Salad with Sweet Crispy Chickpeas
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 1/2 cups canned chickpeas; 1 tablespoon olive oil; 1 tablespoon honey; 1/2 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 1/2 cup plain greek yogurt; Zest and juice of a lemon; 2 tablespoons milk; 2 tablespoons honey; 1 tablespoon apple cider vinegar; 2 teaspoons poppy seeds; 1/4 teaspoon onion powder; Kosher salt to taste; 5 ounces mixed greens; 1 cup chopped asparagus; 1 cup quartered strawberries; 1 cup blackberries; 1 cup cooked quinoa; 3 ounces cubed or crumbled feta cheese

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3.1

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
4 servings
Calories
313 kcal
Course
Salad
Cuisine
American

Berry, Asparagus, Quinoa and Feta Salad with Sweet Crispy Chickpeas

Lindsey Herring

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Berry, Asparagus, Quinoa and Feta Salad with Sweet Crispy Chickpeas is bursting with spring produce and topped with the most addicting roasted chickpeas!

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Ingredients

Servings

Sweet Crispy Chickpeas

1 1/2 cups canned chickpeas, rinsed and drained
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Lemon Poppy Seed Dressing

1/2 cup plain greek yogurt
Zest and juice of a lemon
2 tablespoons milk
2 tablespoons honey
1 tablespoon apple cider vinegar
2 teaspoons poppy seeds
1/4 teaspoon onion powder
Kosher salt to taste

Salad

5 ounces mixed greens
1 cup chopped asparagus, roasted, steamed or raw
1 cup quartered strawberries
1 cup blackberries
1 cup cooked quinoa
3 ounces cubed or crumbled feta cheese

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Instructions

Sweet Crispy Chickpeas

Preheat oven to 375° F. and line a baking sheet with parchment paper.
Place the rinsed chickpeas on a clean towel and pat dry. It's important to get as much moisture off of them as possible so that they get crispy. In a bowl toss together the chickpeas, oil and salt.
Dump the chickpeas onto the prepared baking sheet and spread them into a single layer. Set the bowl aside. Roast the chickpeas for 20 minutes then remove from the oven and shake the pan. Roast for another 20 minutes then remove from the ove.
In the same bowl stir together the honey and cinnamon, then add in the roasted chickpeas and toss together until coated. Return the chickpeas to the baking sheet and roast them for another 8-10 minutes or until golden brown and crispy. Cool completely on the baking sheet before serving.

Lemon Poppy Seed Dressing

In a small bowl whisk together all of the dressing ingredients until smooth. Store the dressing in an airtight container until ready to serve.

Salad

Place the mixed greens in a large serving bowl. Top the greens with the asparagus, strawberries, blackberries, quinoa and feta.
Serve the chickpeas and dressing alongside the salad or wait until you are ready to serve to add them to the salad.

Nutrition Information

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Calories 313kcal (16%) Carbohydrates 43g (14%) Protein 13g (26%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 21mg (7%) Sodium 586mg (24%) Fiber 8g (32%) Sugar 19g (38%)