Description
A healthy and nutritious asparagus market salad dressed in a champagne vinaigrette.
Ingredients
Units
Scale
- 1/2 cup canned chickpeas, drained
- 12 stalks asparagus, ends trimmed
- 3 tablespoons extra virgin olive oil
- 2 small potatoes, quartered
- 1/2 cup crumbled feta cheese
- 1 1/2 cup tomatoes, chopped
- 6 leaves basil, chopped
- 1 tablespoon champagne vinegar or red wine vinegar
- 1/2 teaspoon dijon mustard or grain mustard
- 1/4 teaspoon salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 425ºF.
- Boil the potatoes until cooked, drain and set aside.
- In a sheet tray, lay some non stick foil and drizzle 1 tablespoon of olive oil. Add the asparagus and toss them with the oil. Season with a little salt.
- Push the asparagus to one side and add the chickpeas to the other.
- Bake for 8 minutes, or until the asparagus are cooked and sizzling. Take out of the oven and leave to cool.
- For the dressing, mix the remaining 2 tablespoons olive oil, champagne vinegar, salt, and dijon mustard. Set aside.
- Place 6 asparagus on each plate, add the chickpeas and top with the rest of the vegetables, basil and feta cheese. Finish with a drizzle of dressing and some freshly ground black pepper. Serve.
Notes
This salad is best when eaten fresh. For any leftovers, keep in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 438
- Sugar: 7.3g
- Sodium: 856mg
- Fat: 30.6g
- Saturated Fat: 8.8g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8.2g
- Protein: 13
- Cholesterol: 33mg
