Description
This vibrant asparagus salad is a feast for the senses, combining colorful vegetables, creamy chickpeas, and tangy feta cheese for a nutritious and delicious dish. Perfect for any occasion—be it a spring picnic or a holiday gathering—this salad not only looks stunning on the table but also packs a punch of flavor that everyone will love. With its quick preparation time and nutrient-rich ingredients, this salad is an ideal choice for meal prep or a light lunch.
Ingredients
Scale
- 1/2 pound asparagus, trimmed
- 1 medium carrot, peeled and chopped
- 5 radishes, trimmed and cut into wedges
- 1 Persian cucumber, chopped
- 1/2 cup chopped red onion
- 1/2 cup cherry tomatoes, halved
- 1/2 cup colorful bell peppers, chopped
- 15 ounces canned chickpeas, rinsed and drained
- 1/2 cup black olives
- 1/4 cup roasted red peppers, chopped
- 1/2 cup crumbled feta cheese
- Fresh thyme
- 1/4 cup extra virgin olive oil
- 1/8 cup champagne vinegar (or your favorite)
- Juice of 1/2 lemon
- 1/4 tsp dried thyme
- Pinch of salt and pepper
Instructions
- Blanch the asparagus in boiling water for 60 seconds. Immediately rinse under cold water to stop cooking. Slice into 2-inch pieces.
- In a large mixing bowl, combine blanched asparagus with chickpeas, carrot, radishes, cucumber, onion, tomatoes, bell peppers, and olives.
- In a separate bowl, whisk together olive oil, vinegar, lemon juice, dried thyme, salt, and pepper. Pour dressing over the salad and toss gently.
- Chill in the refrigerator for at least one hour before serving to allow flavors to meld.
- Just before serving, toss again if needed and top with crumbled feta cheese and fresh thyme.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking involved
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg