Chickpea Asparagus Salad
This recipe is so simple to make and uses a pantry staple – canned chickpeas. Feel free to experiment with different vegetables you have on hand as the vinaigrette goes well with a variety of salads. The chickpeas are a great source of fibre and protein. Serving this vegetarian salad with some fresh bread makes it a complete meal.
Ingredients:
| Eggs | 2 | 2 |
| Asparagus (trimmed, cut into 2 inches) | 1 Bunch | Approx. 15 spears |
| Extra virgin olive oil | ¼ cup | 60 mL |
| Sherry vinegar | 2 Tbsp | 30 mL |
| Parmesan (grated) | 3 Tbsp | 45 mL |
| Fresh parsley (chopped) | 2 Tbsp | 30 mL |
| Lemon (zest) | 1 lemon | 1 lemon |
| Black pepper | ¼ tsp | 2 mL |
| Canned chickpeas (rinsed & drained) | 15.5 oz can | 450 mL |
| Radishes (thinly sliced) | 1 Bunch | Approx. 5 |
Directions:
- Place eggs in a saucepan so that there is 1 inch of water over the eggs. Cover and bring to a boil.
- Once boiling, remove from heat and leave the cover on for 12 minutes. Remove eggs with slotted spoon and run them under cold water. Peel and set aside.
- Bring the water back to a boil then add the asparagus. Cook until tender-crisp, approximately 3 minutes. Drain.
- In a large mixing bowl, whisk together the oil, vinegar, parmesan, parsley, lemon zest, and pepper.
- Roughly chop the eggs and add to the dressing.
- Stir in the asparagus, chickpeas, and radishes until well-coated.
- Divide amongst four plates and enjoy with a fresh loaf of bread.
Makes 4 servings (256 g /serving). 1 serving = 1/4 of the recipe
