Description
Enjoy a vibrant and nutritious Asparagus Chickpea Quinoa Salad, perfect for any meal. Packed with protein, fiber, and essential vitamins, this salad is a quick and easy option for lunch or dinner. In just 30 minutes, you can create a colorful dish that impresses while supporting your health goals. Customize it to your taste with your favorite veggies and dressing!
Ingredients
Scale
- 1 cup quinoa
- 1 bunch asparagus (about 1 lb)
- 1 can (15 oz) chickpeas, rinsed
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed.
- While quinoa cooks, trim asparagus ends and cut into bite-sized pieces. Blanch in boiling water for 2 minutes until bright green and crisp; then transfer to an ice bath.
- In a large bowl, combine the cooked quinoa, blanched asparagus, rinsed chickpeas, halved cherry tomatoes, and chopped red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad mixture and toss gently until evenly coated.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg