Spring Arugula and Quinoa Salad with Lemon Dressing
A vibrant and healthy salad featuring quinoa, asparagus, and chickpeas, tossed in a zesty lemon dressing. Perfect for a light lunch or side dish!
Ingredients
Salad
- 0.5 cup dry quinoa
- 1 bunch asparagus (ends trimmed & then cut into ~2" pieces)
- 15 oz chickpeas (drained & rinsed)
- cooking spray (or olive oil)
- to taste kosher salt
- to taste black pepper
- 0.5 cup crumbled feta (regular or vegan)
- 0.25 cup diced red onion (or shallot)
- 2 oz baby arugula (about 2 packed cups)
Lemon Dressing
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp maple syrup (or honey)
- 0.5 tsp dijon mustard
- 1 clove garlic clove (minced)
- to taste kosher salt
Instructions
- Preheat oven to 425F. Roast chickpeas for 20 minutes.
- Cook quinoa according to package directions.
- Add asparagus to the pan with chickpeas and roast for 10-12 more minutes.
- Allow the roasted vegetables and quinoa to cool.
- Make the lemon dressing.
- Combine all salad ingredients in a bowl, add dressing, and toss.
Notes
For a heartier salad, add grilled chicken or salmon.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 15g | Fat: 15g | Sodium: 300mg