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Asparagus Chickpea Quinoa Salad
Ingredients
  • subheading: For the Lemon Vinaigrette:
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 clove garlic minced
  • Kosher salt and black pepper to taste
  • subheading: For the Salad:
  • 2 cups water
  • 1 cup quinoa
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • 1 small bunch asparagus about 15 spears, cut into 1-inch pieces
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups chickpeas, rinsed and drained (15 oz) can
  • 3 green onions sliced
  • ⅓ cup crumbled feta cheese
  • Salt and freshly ground black pepper to taste
Steps
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