Berry, Asparagus, Quinoa, and Feta Salad With Sweet Crispy Chickpeas

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Fruits and vegetables are the basis of the Mediterranean Diet due to their wide array of micronutrients. When trying to decide on a meal, focus on what your fruits & veggies will be first, and build your recipe around that. The same goes for when you are eating out, try to find a meal that is loaded with fruits and veggies! This salad from Oldways is so satisfying and includes tons of fruits & veggies! Note: the ingredients list may look lengthy, but many of the ingredients are things that you may already have in your pantry!

Berry, Asparagus, Quinoa, and Feta Salad with Sweet Crispy Chickpeas

Makes 5 servings

Ingredients

Sweet Crispy Chickpeas:

1 ½ cups canned chickpeas, rinsed and drained

2 teaspoons oil

1 tablespoon honey

½ teaspoon ground cinnamon

¼ teaspoon salt

Lemon Poppy Seed Dressing:

1 cup low-fat milk

1 cup plain non-fat Greek yogurt

2 medium lemons, zested then juiced (use zest and juice)

2 tablespoons cubed or crumbled feta cheese

2 tablespoons honey

1 tablespoon apple cider vinegar

2 teaspoons poppy seeds

¼ teaspoon onion powder

Kosher salt to taste

Salad:

½ cup baby mixed greens

1 pound asparagus, chopped; roasted, steamed or raw

3 ounces quartered strawberries

1 cup blackberries

1 cup cooked quinoa

Directions

Sweet Crispy Chickpeas:

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Place the rinsed chickpeas on a clean towel and pat dry. It’s important to get as much moisture off of them as possible so that they get crispy.
  3. In a bowl toss together the chickpeas, oil, and salt.
  4. Dump the chickpeas onto the prepared baking sheet and spread them into a single layer. Set the bowl aside.
  5. Roast the chickpeas for 20 minutes then remove from the oven and shake the pan. Roast for another 20 minutes then remove from the oven.
  6. In the same bowl stir together the honey and cinnamon, then add in the roasted chickpeas and toss together until coated.
  7. Return the chickpeas to the baking sheet and roast them for another 8-10 minutes or until golden brown and crispy. Cool completely on the baking sheet before serving.

Lemon Poppy Seed Dressing:

  1. In a small bowl whisk, together all of the dressing ingredients until smooth.
  2. Store the dressing in an airtight container until ready to serve.

Salad:

  1. Place the mixed greens in a large serving bowl.
  2. Top the greens with the asparagus, strawberries, blackberries, quinoa, and feta.
  3. Serve the chickpeas and dressing alongside the salad or wait until you are ready to serve to add them to the salad.