Description
A vibrant salad featuring quinoa, chickpeas, and asparagus, topped with a homemade lemon dressing. Perfect for a nutritious meal.
Ingredients
Scale
- 1/2 cup dry quinoa
- 1 bunch asparagus, ends trimmed and cut into 2 inch pieces
- 1 can chickpeas (15oz), drained and rinsed
- Cooking spray or olive oil
- Kosher salt to taste
- Black pepper to taste
- 1/2 cup crumbled feta (regular or vegan)
- 1/4 cup diced red onion or shallot
- 2 oz baby arugula (about 2 packed cups)
- 2 tbsp olive oil (for dressing)
- 2 tbsp fresh lemon juice (for dressing)
- 1 tsp lemon zest (for dressing)
- 1 tsp maple syrup or honey (for dressing)
- 1/2 tsp Dijon mustard (for dressing)
- 1 garlic clove, minced (for dressing)
- Kosher salt to taste (for dressing)
Instructions
- Preheat your oven to 425°F. Rub the chickpeas dry with a towel to remove any skins, if desired.
- Spread the chickpeas on a baking sheet, spray with cooking spray or drizzle with olive oil, season with kosher salt, and bake for 20 minutes until crispy.
- While the chickpeas roast, prepare your quinoa according to package directions.
- After 20 minutes, push the chickpeas to the edges and place the asparagus in the center, spray with cooking spray or drizzle olive oil, and season. Bake for an additional 10-12 minutes until tender.
- Allow the roasted chickpeas and asparagus to cool, then prepare the dressing by combining all dressing ingredients in a bowl or jar.
- In a large bowl, combine quinoa, roasted chickpeas, roasted asparagus, feta, red onion, and arugula. Pour the dressing over the salad and toss gently to coat.
Notes
Rinse quinoa before cooking to enhance fluffiness. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg