
Asparagus Chickpea Quinoa Salad
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