Name: Roasted asparagus market salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Cuisine: Vegetarian
Ingredients: 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 or grain mustard; 1/2 teaspoon kosher salt; freshly ground black pepper

Roasted asparagus market salad

roasted asparagus salad with tomatoes and potatoes

Print Recipe

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 2 1x
Category: Salad
Cuisine: Vegetarian, Vegan

Ingredients

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 or grain mustard
1/2 teaspoon kosher salt
freshly ground black pepper

Instructions

Pre-heat oven to 425 degrees.
Boil potatoes until cooked, drain and set aside. In a sheet tray, lay aluminum foil and drizzle 1 tbsp olive oil. Add asparagus, quickly mix olive oil and sprinkle a little salt on top. Push the asparagus to one side and add chickpeas to the other. Put in the oven and cook for 8 minutes, until asparagus are sizzling. Take out of the oven and leave to cool.
For the dressing, in a bowl, mix 2 tbsp olive oil, 1 tbsp champagne vinegar, salt, and 1/2 tsp dijon or grain mustard.
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.

Nutrition

Calories: 657
Saturated Fat: 9

Find it online: https://pickledplum.com/roasted-asparagus-market-salad/