Asparagus Chickpea Quinoa Salad
A bright, protein-packed salad featuring nutty quinoa, tender asparagus, creamy chickpeas, and a lemony dressing, perfect for lunch or as a side dish.
Ingredients
Main Ingredients
- 1 cup quinoa (rinsed) Rinse before cooking to remove bitterness.
- 2 cups water or vegetable broth Using broth adds flavor.
- 1 bunch asparagus, trimmed and cut into bite-sized pieces Blanch or steam until tender but still bright green.
- 1 can (15 oz) chickpeas, drained and rinsed Canned chickpeas save time.
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (about half a lemon) For flavor.
- to taste Salt and pepper
- to garnish Fresh parsley or cilantro Add for freshness.
Instructions
Cooking Quinoa
- Rinse quinoa thoroughly under cold running water and drain.
- Combine rinsed quinoa and 2 cups water or broth in a small saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
- Remove from heat, fluff with a fork, and let cool slightly.
Preparing Asparagus
- While quinoa cooks, bring a pot of water to a boil for blanching.
- Add asparagus and cook for 2–3 minutes until bright green and tender-crisp.
- Drain asparagus and plunge into ice water briefly to stop cooking (optional for extra color), then drain again.
Combining Ingredients
- In a large bowl, combine the cooked quinoa, blanched asparagus, drained chickpeas, halved cherry tomatoes, and diced red onion.
Making the Dressing
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning. Garnish with chopped parsley or cilantro and serve.
Notes
This salad can be served warm, at room temperature, or chilled. Store in an airtight container for up to 3-4 days. Refresh with olive oil and lemon if it dries out.