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Asparagus is in season and it’s one of my favorites so I’m always trying to find new ways to use it. It is wonderful just by itself, roasted in the oven, drizzled with a little olive oil. It makes salads, stir-frys and omelettes move to the top of my things I want to make list. So today I made Asparagus Chickpea Salad.
Another vegetable that made this salad move to the top of the list is these pretty little Easter Egg radishes.
Aren’t they pretty, I just couldn’t resist, these would cheer up any salad.
Can you just taste the freshness of this salad, so what are you waiting for? Get busy and make it for dinner tonight.
Inspired by 101 cookbooks
Asparagus Chickpea Salad
Ingredients
- 12 spears of asparagus trimmed and cut into 1 inch pieces.
- 1 cup broccoli cut up
- 1 1/2 cups cauliflower cut up
- 1 small red pepper, chopped
- 1 1/2 cups chickpeas
- 1 shallot chopped
- 5 Easter Egg radishes sliced
- Zest from one lemon
- 1/4 cup toasted pinenuts
- Juice from two lemons
- 1/4 cup of extra virgin olive oil
- 2 cloves of garlic
- 1/2 tsp herbamare or sea salt
Dressing:
Instructions
- Combine ingredients in blender and blend, set aside.
- Saute asparagus, broccoli and cauliflower briefly. Stir frequently, don't overcook. Just until slightly tender.
- In large bowl toss together the cooked vegetables, red pepper, chickpeas, shallot and radishes.
- Toss vegetables with the lemon dressing.
- Garnish with lemon zest.
- Top with toasted pinenuts.
Dressing:
Salad:
Tags: broccoli cauliflower gluten free pinenuts radishes red pepper vegan
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