This Chopped Asparagus and Chickpea Salad is a vegetarian salad, loaded with fresh asparagus and chickpeas, which are the hero ingredients of this salad, as well as tomatoes, cucumber, onion, olives, and crumbled feta cheese.
The fresh lemon dressing is light and zesty, made from scratch with minimal ingredients and helps to add plane increasingly savor to this once succulent salad.
Recipe Notes:
- You can skip blanching the asparagus if you enjoy raw asparagus. It’ll certainly add some uneaten crunch to the salad!
- While I’ve made my own dressing for this salad, you can moreover use a variegated homemade salad or one bought from your local store. In that case, you will need to use 1⁄4 cup of your favorite dressing.
- Once the salad has been assembled and tossed, you can serve it immediately or indulge it to rest for well-nigh 30 minutes to marinade. Marinating the salad will indulge the crunch of some of the salad ingredients to soften a little and the seasoning and flavors of the dressing infuse the unshortened salad.
- If you don’t like feta cheese, you can use something like goats cheese or plane shredded parmesan.
- Add chopped chicken, turkey, or salary into this salad for a hearty meal.
No, considering of the feta cheese. If you would like to make this salad vegan, simply omit the cheese or use vegan friendly cheese.
For planning ahead, make the dressing and slice and chop required ingredients. Store the dressing and the salad ingredients separately in snapped containers in the refrigerator.
The dressing can be made up to 4 days superiority of using it. Give the dressing a good whisk surpassing drizzling it over the salad.
Chopped Asparagus and Chickpea Salad
Be sure to see the recipe vellum unelevated for full ingredients & instructions!
- Fill a medium pot half full of water. Bring to a boil. Add asparagus and melt for 2 minutes. Remove asparagus and place in a trencher of ice water. Let cool, then phlebotomize and pat dry.
- In a salad bowl, combine mixed greens, asparagus pieces, tomato halves, chickpeas, diced cucumbers, diced red onion, olives and crumbled feta cheese.
- In a small trencher whisking the olive oil, lemon juice, oregano, salt and pepper.
- Pour the dressing over the salad and toss to combine.
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Chopped Asparagus and Chickpea Salad
Ingredients
- 1/4 lb asparagus about half bunch, trimmed and cut into 2-inch pieces
- 4 cups mixed greens
- 15 oz can chickpeas rinsed and drained
- 1 cup grape tomatoes halved
- 1 large English cucumber peeled and diced
- 1/2 cup red onion diced
- 1/2 kalamata olives pitted
- 1/2 feta cheese crumbled
Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/4 teaspoon ground woebegone pepper
Instructions
- Fill a medium pot half full of water. Bring to a boil. Add asparagus and melt for 2 minutes. Remove asparagus and place in a trencher of ice water. Let cool, then phlebotomize and pat dry.
- In a salad bowl, combine mixed greens, asparagus pieces, tomato halves, chickpeas, diced cucumbers, diced red onion, olives and crumbled feta cheese.
- In a small trencher whisking the olive oil, lemon juice, oregano, salt and pepper.
- Pour the dressing over the salad and toss to combine.
Nutrition
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