Description
Light, protein-packed, and bursting with spring flavor, this asparagus chickpea quinoa salad with lemon dressing is perfect for lunch or dinner. Tender asparagus and chickpeas combine with fluffy quinoa, bright tomatoes, and herbs, all tossed in a tangy lemon dressing.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring water or broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 12–15 minutes until liquid absorbs. Fluff with a fork and cool.
- Bring a pot of water to a boil. Add asparagus and cook for 2–3 minutes until bright green and tender-crisp. Drain and immediately place in ice water to stop cooking. Drain again and set aside.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper until smooth.
- In a large mixing bowl, combine quinoa, asparagus, chickpeas, cherry tomatoes, red onion, and parsley. Pour the dressing over and toss gently to coat.
- Sprinkle with crumbled feta, if you use it. Serve now or chill for 30 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Top with grilled chicken or shrimp for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: American