Rinse the quinoa under cold water and combine it with double the amount of water (about 2 cups) in a pot. Cook according to package instructions, typically around 15 minutes. Once done, fluff with a fork and set aside to let cool.

While the quinoa is cooking, steam the asparagus pieces in a pot for 3-4 minutes, or until they turn bright green and tender but still crisp. Drain and let them cool.

In a large bowl, combine the cooked quinoa, chickpeas, and steamed asparagus, mixing gently to maintain the texture.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined to create a zesty dressing.

Pour the dressing over the salad mixture and toss gently to ensure everything is coated evenly.

Top with crumbled feta cheese and garnish with fresh herbs like parsley or basil if desired.

Serve chilled or at room temperature, ideal for picnics or light meals.