Asparagus and Chickpea Salad

An easy salad great for lunch or a light dinner.

Serves: 2

Type: Main Meal


1 Bunch asparagus
1 can (400g) chickpeas, rinsed and drained
Juice of 1 medium lemon
pinch of sea salt
Olive Oil
1 clove organic garlic, crushed.
2 large handfuls baby spinach or salad mix

Wash the asparagus, snap the ends off then chop into 1 inch lengths. Heat a good slug of olive oil in a large skillet, then add the asparagus. Stir over a medium heat for a few minutes until the colour brightens and the asparagus softens. Throw in the drained chickpeas, and stir to get them on the base of the skillet. Add the juice of the lemon and a pinch of salt, and stir til the lemon juice has evaporated. If the pan is dry, add a touch more olive oil, and add the crushed garlic. Stir to combine, then remove from heat and tip out onto a plate to cool completely. To serve, mix the chickpeas and asparagus through the salad leaves in a large bowl. Serve with a good Organic Sourdough, or as a side dish with barbecued tofu or vege burgers.

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