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Asparagus Chickpea Quinoa Salad

Asparagus Chickpea Quinoa Salad
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Asparagus Chickpea Quinoa Salad is a colorful and nutritious dish that brings together the fresh flavors of spring. This vibrant salad features tender asparagus, protein-rich chickpeas, and fluffy quinoa, all tossed in a zesty lemon dressing that adds a delightful kick. Perfect as a standalone meal or served alongside grilled proteins, this salad is not only quick to prepare—taking just 35 minutes—but also customizable to suit your taste preferences. With its bright hues and refreshing taste, it’s an ideal choice for light lunches, potlucks, or dinner sides. Enjoy this healthy option that’s both satisfying and flavorful.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, finely diced
  • ¼ cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup feta cheese, crumbled (optional)
  • ¼ cup fresh parsley, chopped

Instructions

  1. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa. Reduce heat to low, cover, and simmer for 12-15 minutes until all liquid is absorbed. Fluff with a fork once done and set aside to cool.
  2. Bring another pot of water to a boil. Add the asparagus pieces and cook for 2-3 minutes until they are tender-crisp and bright green. Drain immediately and transfer them to a bowl of ice water to stop cooking. After cooling down, drain again.
  3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and black pepper until well combined.
  4. In a large bowl, mix together cooked quinoa, blanched asparagus, chickpeas, cherry tomatoes, red onion, and parsley. Pour the dressing over this mixture and toss gently until everything is coated evenly.
  5. If desired, sprinkle feta cheese over the top of your salad and give it one last gentle toss.
  6. Enjoy immediately or refrigerate for about 30 minutes to allow flavors to meld together. Serve chilled or at room temperature.

Nutrition

Keywords: Rinse quinoa before cooking to remove bitterness. Use fresh asparagus for the best texture. Chill the salad for about 30 minutes before serving for enhanced flavor. Feel free to add other vegetables or proteins based on your preference.

Find it online: https://fluffyrecipes.com/asparagus-chickpea-quinoa-salad/