Asparagus Chickpea Quinoa Salad

Serves: 6 Save

Ingredients (17)

  • 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,
  • Kosher salt and black pepper,
  • For the Salad:
  • 2 cups water
  • 1 cup quinoa
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 small bunch asparagus,
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups chickpeas, rinsed and drained,
  • 3 green onions,
  • 1/3 cup crumbled feta cheese
  • Salt and freshly ground black pepper,

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Directions

Learn how to make this recipe at Two Peas & Their Pod