Spring Arugula and Quinoa Salad with Lemon Dressing

5 from 3 votes

Spring Arugula and Quinoa Salad with Lemon Dressing

Celebrate the freshness of the season with this Spring Arugula and Quinoa Salad with Lemon Dressing. This light yet satisfying salad blends the peppery taste of arugula with the nutty essence of quinoa, topped with oven-roasted asparagus and golden, crispy chickpeas. Dressed in a zesty lemon vinaigrette, it's the perfect gluten free and vegetarian meal or side dish to enjoy all Spring long!

Servings people

Prep Time 10

Cook Time 30

Total Time 40

Equipment

cutting board
knife
microplane zester
baking sheet
small pot with lid
small jar or bowl
large salad bowl with tongs

Ingredients

For the Salad:

½ cup dry quinoa
1 bunch asparagus ends trimmed & then cut into ~2" pieces
1 can chickpeas (15oz), drained & rinsed
cooking spray or olive oil
kosher salt to taste
black pepper to taste
½ cup crumbled feta (regular or vegan)
¼ cup diced red onion or shallot
2 oz baby arugula (about 2 packed cups)

For the Lemon Dressing:

2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp maple syrup or honey
½ tsp dijon mustard
1 garlic clove minced
kosher salt to taste

Instructions

Preheat oven to 425F. Optionally, rub chickpeas dry between a thin dish towel or paper towel and discard any skins that come off. Then, transfer the chickpeas to a baking sheet, spray with cooking spray (or a little olive oil) and season with kosher salt. Toss to coat and then spread them out evenly on the pan and transfer to the oven to bake for 20 minutes.
1 can chickpeas, cooking spray, kosher salt
While the chickpeas are roasting, cook your quinoa according to package directions. For extra flavor, cook it in chicken broth or chicken bone broth. It should yield about 1.5 cups after being cooked.
½ cup dry quinoa
Once the chickpeas have roasted for 20 minutes, remove the pan from the oven and use a spatula to push the chickpeas towards the outside edges of the pan. Then, add the chopped asparagus to the middle of the pan, spray with cooking spray (or a little olive oil) and season with kosher salt & black pepper. Toss to coat and then spread it out evenly on the pan so nothing is overlapping. Return to the oven to cook for 10-12 more minutes until the asparagus is tender and chickpeas are golden and crispy.
1 bunch asparagus, cooking spray, kosher salt, black pepper
Allow the roasted asparagus, crispy chickpeas and cooked quinoa to cool down for several minutes. Meanwhile, add all lemon dressing ingredients to a small bowl or jar. Stir or shake until emulsified.
2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp maple syrup, ½ tsp dijon mustard, 1 garlic clove
Finally, add all of the salad ingredients to a large bowl, pour the dressing over top and toss with tongs until coated. Enjoy!
½ cup crumbled feta, ¼ cup diced red onion, 2 oz baby arugula

Video

Calories: 341kcal

Course: Dinner, Main Course, Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: Arugula, Asparagus, Chickpeas, Crispy Chickpeas, Feta, Gluten Free, Lemon, Quinoa, Red Onion, Roasted Vegetables, Salad, Salad Dressing, Spring Recipes, Vegetarian

Nutrition