Description
This Asparagus Chickpea Quinoa Salad is a vibrant, plant-based dish featuring tender asparagus, fluffy quinoa, creamy chickpeas, and a zesty lemon herb dressing. It’s a perfect balance of flavor and texture, light, nourishing, and endlessly versatile for lunches or side dishes.
Ingredients
Scale
For the Salad
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup cherry tomatoes, halved (optional)
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill or basil (optional)
- Optional: crumbled feta or avocado slices for topping
For the Lemon Herb Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
1. Cook the Quinoa
- In a saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit 5 minutes. Fluff with a fork and let cool slightly.
2. Blanch the Asparagus
- Bring a pot of salted water to a boil. Add asparagus and cook for 2–3 minutes until just tender and bright green.
- Immediately transfer to an ice bath or rinse with cold water to stop cooking. Drain well.
3. Make the Dressing
- Whisk together olive oil, lemon juice, zest, Dijon, garlic, salt, and pepper in a small bowl or jar.
4. Assemble the Salad
- In a large bowl, combine cooled quinoa, asparagus, chickpeas, onion, tomatoes, and herbs.
- Drizzle with the dressing and toss gently to coat.
5. Serve
- Garnish with feta or avocado if using.
- Serve chilled or at room temperature.
Notes
- Add Protein: Top with grilled chicken, shrimp, or tofu for a fuller meal
- Make it Creamy: Add a spoonful of tahini or a dollop of hummus to the dressing
- Meal Prep: Stays fresh in the fridge for up to 4 days
- Low FODMAP Option: Replace onion with green tops of scallions and use canned, well-rinsed chickpeas
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiled / Assembled
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg