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Quinoa Salad with Asparagus and Chickpeas

A bright and healthy quinoa salad with asparagus and chickpeas, perfect for warm-weather meals and meal prep.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 can chickpeas, drained and rinsed
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Instructions

  1. Rinse quinoa under cold water and combine with water or broth in a pot.
  2. Bring to a boil, then reduce heat and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
  3. While the quinoa is cooking, steam or blanch asparagus until tender but crisp, then cool in ice water.
  4. In a large bowl, combine cooked quinoa, chickpeas, asparagus, and feta cheese.
  5. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
  6. Pour dressing over the salad and toss to combine.
  7. Garnish with fresh herbs if desired and serve chilled or at room temperature.

Notes

Rinse quinoa well to enhance texture. Use cold or warm chickpeas as preferred. For a vegan option, substitute feta with nuts.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 7g
  • Protein: 14g
  • Cholesterol: 10mg

Keywords: quinoa salad, asparagus salad, chickpea salad, healthy salad, Mediterranean salad