Description
A vibrant salad featuring fresh arugula, quinoa, asparagus, and roasted chickpeas, all tossed in a zesty lemon dressing.
Ingredients
- 1/2 cup dry quinoa
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 can chickpeas (15oz), drained and rinsed
- Cooking spray or olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1/2 cup crumbled feta (regular or vegan)
- 1/4 cup diced red onion or shallot
- 2 oz baby arugula (about 2 packed cups)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp maple syrup or honey
- 1/2 tsp Dijon mustard
- 1 garlic clove, minced
Instructions
- Preheat your oven to 425°F (220°C) and prepare chickpeas.
- Transfer the dried chickpeas to a baking sheet, spray with cooking spray, and sprinkle with salt. Bake for about 20 minutes.
- Cook the quinoa according to package directions.
- Add asparagus to the baking sheet after 20 minutes and bake for another 10-12 minutes.
- Combine dressing ingredients in a bowl or jar.
- In a large bowl, add cooled chickpeas, asparagus, feta, onion, and arugula; pour dressing over and toss to coat.
- Serve immediately or refrigerate.
Notes
For extra flavor, use chicken broth for cooking quinoa and customize roasting with your favorite vegetables.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean