Description
A fresh and vibrant salad featuring roasted asparagus, chickpeas, and quinoa, topped with creamy feta cheese and zesty lemon juice.
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 pound asparagus (trimmed)
- 2 tablespoons + 1 teaspoon extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice
- 2 cloves garlic (crushed)
- 1 (15 ounce) can chickpeas (drained and rinsed)
- 1/4 cup thinly sliced scallions (about 3 scallions)
- 2.5 ounces feta cheese (crumbled)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh mint, parsley, or cilantro (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the asparagus and trim the tough ends.
- Toss the asparagus with 1 tablespoon of olive oil, sea salt, and black pepper.
- Arrange the asparagus on a baking sheet in a single layer.
- Roast in the preheated oven for about 15-20 minutes, or until the asparagus is tender and slightly caramelized.
- Rinse quinoa thoroughly under cold water to remove bitterness.
- Combine quinoa with 2 cups of water in a medium saucepan.
- Bring to a boil over high heat.
- Reduce heat to low and simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed.
- Remove quinoa from heat and let it sit for 5 minutes, then fluff with a fork.
- Combine the roasted asparagus, chickpeas, scallions, lemon juice, crushed garlic, and remaining olive oil in a large bowl.
- Fold in the fluffed quinoa gently.
- Add crumbled feta cheese and mint, parsley, or cilantro for extra flavor.
- Season with additional salt and pepper to taste.
- Serve chilled or at room temperature.
Notes
Let the roasted asparagus cool slightly to preserve its vibrant color. Prepare the quinoa ahead of time to save effort when assembling the salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg