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Asparagus Chickpea Quinoa Salad


4 Servings

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Total Time:

30 Minutes

I ate this recipe for my lunch 4 days in a row. By the 4th day I was getting a tad bored with it so I added chopped pickles. I love pickles so this made the recipe that much more delicious. If you are a pickle lover, I suggest experimenting with adding pickles as well.



  • 2 tablespoons of lemon juice

  • 1/4 cup of tahini

  • 2 tablespoons of water

  • 2 teaspoons of Dijon mustard

  • 1 clove garlic, minced

  • Salt and pepper to taste

For the Salad:

  • 2 cups of water

  • 1 cup of quinoa

  • 1/2 teaspoon of salt

  • 1 small bunch asparagus, cut into 1-inch pieces

  • 1 tablespoon of fresh lemon juice

  • 1 can or 2 cups of cooked chickpeas

  • ⅓ cup of chopped green onions

  • Salt and pepper to taste


In a small bowl, whisk together the dressing ingredients and set aside. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. While the quinoa is cooking, add asparagus to a large skillet with 1-2 tablespoons of water over medium heat. Add 1 tablespoon of lemon juice and cook for about 5 minutes or until tender. In a large bowl, combine quinoa, asparagus, chickpeas and green onion. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste.

Recipe origin:

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