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Asparagus Chickpea Quinoa Salad with Feta

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup quinoa
  • 2 cups water
  • 1 bunch asparagus
  • 1 can chickpeas
  • 1 cup cherry tomatoes
  • 1 cup crumbled feta cheese
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt to taste
  • pepper to taste

Method
 

  1. Rinse quinoa under cold water until it runs clear.
  2. In a saucepan, combine rinsed quinoa with two cups of water.
  3. Bring to a boil, then reduce heat to low and cover for about 15 minutes until fluffy.
  4. Trim asparagus into bite-sized pieces.
  5. In boiling salted water, blanch asparagus for 2-3 minutes until bright green but crisp.
  6. Open and rinse chickpeas well under cold water.
  7. Add chickpeas to the mixing bowl along with the cooled asparagus.
  8. Slice cherry tomatoes in half and toss into the mixture along with crumbled feta cheese.
  9. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to taste.
  10. Pour dressing over the salad mixture and toss gently until well combined.
  11. Let sit for 5-10 minutes before serving.

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