Fresh Asparagus Chickpea Quinoa is a vibrant, nutrient-packed dish that celebrates the earthy flavors of spring asparagus paired with protein-rich chickpeas and fluffy quinoa. This colorful bowl brings together simple ingredients that transform into a satisfying meal perfect for busy weeknights or meal prep.
I created this recipe during asparagus season when I wanted something light yet filling that would showcase these tender green spears while providing a complete protein source. The combination of textures and flavors makes this dish both comforting and refreshing – exactly what you need as the weather warms up.
Why You’ll Love This
- Nutrient-dense meal with complete proteins from the quinoa-chickpea combination
- Quick 45-minute preparation time, perfect for weeknight dinners
- One-pot meal means minimal cleanup
- Versatile recipe that works as a main dish or hearty side
- Meal-prep friendly – tastes even better the next day as flavors meld
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup feta cheese, crumbled (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside to cool.
- Bring a pot of water to a boil. Add the asparagus pieces and cook for 2-3 minutes until tender-crisp and bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and black pepper until well combined.
- In a large bowl, combine the cooked quinoa, blanched asparagus, chickpeas, cherry tomatoes, red onion, and parsley. Pour the dressing over the salad and toss to combine.
- Sprinkle with feta cheese (if using) and give it a final toss.
- Enjoy immediately, or refrigerate for 30 minutes to let the flavors meld together. Serve chilled or at room temperature.
Tips & Variations
- For a heartier dish, add crumbled feta cheese or goat cheese just before serving
- Substitute any seasonal vegetables like zucchini, bell peppers, or cherry tomatoes when asparagus isn’t in season
- Make it a complete meal by adding grilled chicken or salmon on top
- For meal prep, store in airtight containers for up to 4 days in the refrigerator
- If you prefer softer asparagus, blanch it in boiling water for 1-2 minutes before sautéing
- Toast the quinoa in a dry pan before cooking for a nuttier flavor
Serving Suggestions
Serve this Fresh Asparagus Chickpea Quinoa warm or at room temperature as a main dish alongside a simple green salad dressed with olive oil and lemon juice. For a more substantial meal, pair it with grilled lemon-herb chicken or baked fish.
This dish also works beautifully as part of a Mediterranean-inspired spread with hummus, warm pita bread, and a cucumber-tomato salad. For a finishing touch, drizzle with a little extra virgin olive oil and a sprinkle of flaky sea salt.
Notes
- Quinoa is done when the tiny spiral (the germ) separates from the seed
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- This dish can be enjoyed hot, room temperature, or cold from the fridge
- For meal prep, you can cook the quinoa and store separately from the vegetables until ready to combine
FAQs
Can I use frozen asparagus instead of fresh?
Fresh asparagus provides the best texture and flavor, but in a pinch, you can use frozen. Thaw completely and pat dry before cooking, and reduce the cooking time by 1-2 minutes.
Is this dish gluten-free?
Yes, this dish is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free if you have celiac disease or severe gluten sensitivity.
Can I make this ahead for a party?
Absolutely! Prepare it up to a day ahead, but add the fresh herbs, nuts, and an extra splash of olive oil and lemon juice just before serving to brighten the flavors.
How can I add more protein to this dish?
While quinoa and chickpeas already provide a good amount of plant-based protein, you can add grilled chicken, salmon, or even a fried egg on top for additional protein.
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