Asparagus Chickpea Quinoa Salad

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This Asparagus Chickpea Quinoa Salad with feta cheese and a simple lemon vinaigrette is perfect for spring.

Asparagus Chickpea Quinoa Salad Bowl

It has been raining all week. I hope the saying, “spring showers bring May flowers” is true. It is almost May and I am ready for the rain to stop so we can enjoy the spring flowers and sunshine! Since we couldn’t enjoy being outside this week, I brought spring inside. I made this simple Asparagus Chickpea Quinoa Salad and it definitely made the day brighter. Delicious food always cheers me up:)

Asparagus Chickpea Quinoa Salad

I love making quinoa salads because they are healthy, hearty, and delicious. To this quinoa salad, I added roasted asparagus, chickpeas, green onion, feta cheese, and a simple lemon vinaigrette. It is super simple, but super delicious. Sometimes the simple recipes are the best recipes!

The asparagus is the spring star of the salad. I try to eat as much asparagus as I can during the spring months and it is so good in this salad. I also add chickpeas because I like the protein boost. I enjoyed this salad for lunch and it was plenty filling as a meal, but you could serve it as a side dish too. It would be great with chicken, fish, or steak. It would also be a great salad to take on a picnic or to a potluck party.

Bring a little spring into your kitchen and make this easy Asparagus Chickpea Quinoa Salad.

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Asparagus Chickpea Quinoa Salad with spoon

Asparagus Chickpea Quinoa Salad

This simple quinoa salad with asparagus, chickpeas, and feta can be served as a main dish or side dish. It is a springtime favorite!
4.58 from 7 votes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Cuisine
American
Servings
6

Ingredients

For the Lemon Vinaigrette:

  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 clove garlic minced
  • Kosher salt and black pepper to taste

For the Salad:

  • 2 cups water
  • 1 cup quinoa
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 small bunch asparagus about 15 spears, cut into 1-inch pieces
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups chickpeas, rinsed and drained (15 oz) can
  • 3 green onions sliced
  • 1/3 cup crumbled feta cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a small bowl or medium jar, combine the lemon juice, olive oil, mustard, and garlic. Whisk to combine or shake with the jar lid on tight. Season with salt and pepper, to taste, and set aside.
  2. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
  3. While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes.
  4. In a large bowl, combine quinoa, asparagus, chickpeas, green onion, and feta cheese. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Serve.
  5. Note-if you need the salad to be vegan, you can omit the feta cheese.
Nutrition Facts
Asparagus Chickpea Quinoa Salad
Amount Per Serving
Calories 260 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 426mg 18%
Potassium 245mg 7%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Protein 7g 14%
Vitamin A 2.3%
Vitamin C 7.7%
Calcium 7.6%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

quinoa salad

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply


  1. LOVED THIS SALAD!!! Super easy to put together. The lemon vinagrette tasted so fresh. This will be a springtime staple!

  2. Just made this tonight minus the feta as my husband doesn’t like it, but I’ll add if on my own portion as I love feta!!!!  Thanks for another winner have a great evening.


  3. This was so good! Followed exactly but roasted the chickpeas, spiced with garlic powder and S&P first. Everyone LOVED it! Can’t wait for the leftovers.


  4. I made this recipe on a whim – just found it while looking for a recipe with asparagus. Wow, was it a hit – everyone loved it and has been craving it ever since! Thanks for the recipe!


  5. I’ve made this several times and love it. I use cannellini beans rather than garbanzo, and sometimes add cut cocktail tomatoes.

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