Two Peas & Their Pod · by Maria Lichty★ 4.6 (22)
Asparagus Chickpea Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 23%
CARBS 38G46% OF CAL
8G FIBER0G ADDED5G INTRINSIC26G OTHER5G TOTAL SUGAR
FAT 16G42% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh springtime salad built on quinoa with roasted asparagus, chickpeas, and feta, dressed with a lemon vinaigrette. Light and satisfying enough to serve as a main course or side.
mainamericansaladgrain bowlbeans🥄 saucepan🍳 skilletgluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
- 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)
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 23%
CARBS 38G46% OF CAL
8G FIBER0G ADDED5G INTRINSIC26G OTHER5G TOTAL SUGAR
FAT 16G42% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 809mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 367mg
- Calcium
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 809MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.