This Asparagus Chickpea Quinoa Salad with feta cheese and a simple lemon vinaigrette is perfect on a hot summer day. It is fresh, simple, healthy and perfect for lunch or dinner!
One of the very first spring messengers of the garden is the perennial asparagus spear, with its nose poking through the moist soil. I don’t have a garden, but I am thankful for so many of my farmer friends who do! Since our local farmer’s market started back up again, I have been purchasing a couple of bunches of this culinary delight weekly.
Asparagus season is short which adds to it’s specialness so I like to enjoy it thoroughly while it’s here!!!
One of my favorite ways to enjoy tender fresh asparagus is raw and chopped into a salad. It’s also delicious roasted topped with a little grass fed ghee, lemon, and fresh Parmesan. Oh and don’t forget a runny egg😛! Last week I made a delicious Leek & Asparagus Soup. It was so good I am thinking it deserves a place on my blog too.
I love making quinoa salads and this one is perfect for warm summer days. The salad is light, fresh, and the green colors are so vibrant. It makes a great lunch or side dish for dinner. This past weekend I had family in town and I made a big batch of quinoa which we had with our grilled chicken sausages, brats, and veggie burgers on Friday night. I purposely made extra quinoa for a salad I had planned on serving the next day.
Simple Asparagus Quinoa Salad
To this quinoa salad, I add roasted asparagus, chickpeas, caramelized onion, non dairy feta cheese, and a simple lemon vinaigrette. The flavors scream spring/summer and compliment each other so nicely. I love making this salad during the springtime and early summer when asparagus is in season. Unfortunately the season is coming to an end, but I until then I am making the most of asparagus season.
This is a great meatless Monday option ~ the chickpeas and quinoa provide great protein and I promise you won’t miss the meat! This is deliciously satisfying. However, no shame if you do want even more protein; you can serve with chicken, fish, or steak. It also travels well in case you want to go on a picnic or take to your next potluck.
I used this dairy free feta, but feel free to use the sheep’s or cow’s milk if you prefer. If you aren’t a fan of feta cheese, you can use goat cheese or Parmesan cheese. They’re all great!
I am excited for my next trip to my farmer’s market for more asparagus……pea pods…..green onions….and so much more! How about you?
Asparagus Chickpea Quinoa Salad with Crisp Snow Peas
(adapted from two peas their pod)
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 medium bunch fresh asparagus roasted or steamed
- One large handful of crisp snow peas chopped in half
- 1 tablespoon fresh lemon juice
- 1 1/2 cups chickpeas, rinsed and drained, 15 oz can
- 1 small onion, sliced & sautéd
- 1/3 cup crumbled feta cheese or other
- Salt and freshly ground black pepper, to taste
DIRECTIONS:
- 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.
- If not using left over quinoa, 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.
- While the quinoa is cooking, roast or steam the asparagus.
- In a large bowl, combine quinoa, asparagus, snow peas, chickpeas, onion, and feta cheese. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Serve.
Do you have a farmer’s market near you?
What is your favorite spring veggie?
Do you have a farmer’s market near you?
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