Berry, Asparagus, Quinoa and Feta Salad with Sweet Crispy Chickpeas
User Reviews
3.1
Berry, Asparagus, Quinoa and Feta Salad with Sweet Crispy Chickpeas
Description
The salad features sweet crispy chickpeas prepared by drying canned chickpeas thoroughly, coating them with olive oil and salt, roasting them twice for crispness, then tossing them in honey and cinnamon before a final roast to deepen the glaze and crunch. The salad elements include cooked quinoa, fresh mixed greens, chopped asparagus, strawberries, blackberries, and crumbled feta cheese, delivering a blend of sweet, tart, and savory notes. The lemon poppy seed dressing made with yogurt, lemon juice and zest, milk, honey, apple cider vinegar, and poppy seeds adds a smooth, tangy finish that ties components together. The combination of creamy, crisp, juicy, and crunchy textures creates a lively balance in every bite. This salad serves as a vibrant, nutrient-rich option suitable for light lunches or as an accompaniment to main dishes.
Ingredients
Sweet Crispy Chickpeas
- 1 1/2 cups chickpeas rinsed and drained, canned
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Lemon Poppy Seed Dressing
- 1/2 cup yogurt plain, Greek
- lemon zest and juice
- 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 asparagus roasted, steamed or raw, chopped
- 1 cup strawberry quartered
- 1 cup blackberry
- 1 cup quinoa cooked
- 3 ounces feta cheese cubed or crumbled
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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.1
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