Cold Quinoa Salad with Asparagus, Chickpeas and Feta
This cold quinoa salad brings together wholesome quinoa, protein-packed chickpeas, and fresh, flavorful asparagus. It’s a versatile dish that works well as a light lunch, a hearty side, or a meal on its own. Tossed with a simple vinaigrette, it’s a perfect balance of refreshing and filling.
Ingredients
For the simple quinoa salad dressing
- 1/4 cup avocado oil or any light oil
- 1/4 cup white wine vinegar
- 2 tbsp honey
- 1/2 tsp garlic powder
- 1/8 tsp coarse salt (sea salt, kosher salt) to taste
- 1/8 tsp freshly ground black pepper to taste
For the sald
- 2 cups chickpeas garbanzo beans
- 1 1/2 cups cooked quinoa about 1/2 cup dry quinoa
- 1 cup asparagus, chopped make sure you remove the woody bottom portion and just use the tender tops (see Note 1)
- 1 cup cucumber, diced
- 1/2 cup red onion, chopped
- 1/2 cup pecans, roughly chopped
- 1/2 cup feta cheese, crumbled goat cheese also works well
- 2 tbsp fresh parsley, chopped
Instructions
- Prep: Cook quinoa according to package directions. Cool.
- Make the dressing: In a small bowl, add the vinaigrette ingredients. Mix until fully combined. If you have one on hand, I like using a small mason jar to mix all of the ingredients.
- Assemble: To a large bowl add the salad ingredients, including the cooked quinoa. Toss with the dressing until combined. Serve at room temperature or chill for 2-3 hours.
Notes
Note 1: I personally love the crisp asparagus in this salad but if you prefer, you can steam the asparagus for 2-3 minutes until crisp tender. Then cool, and add the the salad.