Description
A fresh and vibrant chopped asparagus and chickpea salad featuring crisp mixed greens, juicy grape tomatoes, cool cucumber, tangy feta, and a zesty lemon-olive oil dressing tossed together for a nutritious and satisfying meal.
Ingredients
Scale
Vegetables & Legumes
- 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 cup kalamata olives (pitted)
Dairy
- 1/2 cup 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 black pepper
Instructions
- Blanch the Asparagus: Fill a medium pot half full with water and bring it to a boil. Add the trimmed asparagus pieces and cook for 2 minutes. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and retain the bright green color. Once cooled, drain and pat dry the asparagus.
- Combine Salad Ingredients: In a large salad bowl, add the mixed greens, blanched asparagus pieces, halved grape tomatoes, rinsed chickpeas, peeled and diced cucumber, diced red onion, pitted kalamata olives, and crumbled feta cheese. Gently toss to distribute the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and ground black pepper until well combined and emulsified.
- Toss the Salad: Pour the dressing over the salad mixture and toss thoroughly to coat all the ingredients with the flavorful dressing. Serve immediately for best freshness.
Notes
- Blanching asparagus ensures it stays crisp-tender and vibrant green.
- Use fresh lemon juice for a bright, authentic flavor in the dressing.
- You can substitute feta with goat cheese for a creamier texture.
- For added crunch, sprinkle some toasted nuts like almonds or pine nuts.
