Step 1

Preheat the oven to 425ºF. Place the asparagus on a rimmed baking sheet and toss with 1 teaspoon of olive oil and season with salt and pepper.

Step 2

Pop in the oven and bake for 8-12 minutes or until tender. The thickness of your asparagus will determine how long it needs to cook.

Step 3

Cool and cut into 1-inch pieces. Set aside.

Step 4

In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.

Step 5

In a small saucepan combine quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes. Cover, and set aside.

Step 6

In a large bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper and whisk together.

Step 7

Add the cooked quinoa, chickpeas, scallions, and asparagus to the bowl with the dressing and gently toss everything together.

Step 8

Transfer into a serving bowl and top with crumbled feta cheese and fresh herbs if using. Adjust seasonings and enjoy.