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Asparagus Chickpea Quinoa Salad

A fresh and vibrant salad packed with asparagus, chickpeas, and quinoa, drizzled in a zesty lemon dressing, perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa, rinsed Nutty flavor and a good source of protein.
  • 2 cups water or vegetable broth Use vegetable broth for added flavor.
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces Tender-crisp asparagus adds freshness.
  • 1 can (15 oz) chickpeas, drained and rinsed Plant-based protein source.
  • ½ cup cherry tomatoes, halved Adds juiciness and color.
  • ¼ cup red onion, finely diced Provides a sharp flavor.
  • ¼ cup feta cheese, crumbled (optional) Adds creaminess and tang.
  • ¼ cup fresh parsley, chopped For freshness and garnish.
Dressing Ingredients
  • ¼ cup olive oil For healthy fats and flavor.
  • 2 tbsp fresh lemon juice For acidity and brightness.
  • 1 tsp lemon zest Enhances lemon flavor.
  • 1 tsp Dijon mustard Adds depth to the dressing.
  • 1 clove garlic, minced For flavor.
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

Cook the Quinoa
  1. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
  2. Add the quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until all the liquid is absorbed.
  3. Fluff the quinoa with a fork and set it aside to cool.
Blanch the Asparagus
  1. Meanwhile, bring another pot of water to a roaring boil.
  2. Add the asparagus pieces, cooking for just 2-3 minutes until they are tender-crisp and strikingly bright green.
  3. Drain and immediately transfer the asparagus to a bowl filled with ice water to stop the cooking process.
  4. Drain once again.
Prepare the Dressing
  1. In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper until beautifully combined.
Combine the Salad
  1. In a large mixing bowl, combine the cooled quinoa, blanched asparagus, chickpeas, cherry tomatoes, red onion, and parsley.
  2. Drizzle the dressing over the salad, and with a gentle toss, ensure everything gets coated in the dressing.
  3. If you’re feeling indulgent, sprinkle the top with feta cheese, giving it one final toss.
  4. Enjoy immediately, or for an even more melded flavor experience, refrigerate for 30 minutes.

Notes

This salad can be served warm or cold, making it an ideal addition to any meal plan. Consider using a low-sugar, dairy-free yogurt instead of feta for healthier alternatives.