Description
A fresh and vibrant Chopped Asparagus and Chickpea Salad featuring crisp asparagus, protein-rich chickpeas, juicy grape tomatoes, and tangy feta cheese, all tossed in a lemon-oregano dressing. This easy-to-make salad is perfect as a light lunch or a healthy side dish.
Ingredients
Scale
Vegetables and Cheese
- 1/4 lb asparagus (about half bunch, trimmed and cut into 2-inch pieces)
- 4 cups mixed greens
- 1 cup grape tomatoes (halved)
- 1 large English cucumber (peeled and diced)
- 1/2 cup red onion (diced)
- 1/2 cup kalamata olives (pitted)
- 1/2 cup feta cheese (crumbled)
Legumes
- 15 oz can chickpeas (rinsed and drained)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Blanch the asparagus: Fill a medium pot halfway with water and bring it to a boil. Add the asparagus pieces and cook for 2 minutes until tender-crisp. Immediately transfer asparagus to a bowl of ice water to stop the cooking process. Let it cool, then drain and pat dry to remove excess moisture.
- Combine salad ingredients: In a large salad bowl, mix together the cooled asparagus, mixed greens, grape tomato halves, rinsed chickpeas, diced cucumbers, diced red onion, pitted kalamata olives, and crumbled feta cheese.
- Prepare the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, salt, and black pepper until emulsified.
- Toss the salad with dressing: Pour the dressing over the salad ingredients and toss gently but thoroughly to evenly coat all the components. Serve immediately or chilled.
Notes
- For extra crunch, you can add toasted pine nuts or sunflower seeds.
- Use fresh asparagus for best flavor, but frozen can be used if fresh is unavailable.
- Adjust salt and pepper to taste, especially if your feta cheese is very salty.
- The salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
