Chopped Asparagus Chickpea Salad
A bounty of asparagus landed in my lap, along with a big, beautiful watermelon radish in my Imperfect Produce box…and this salad was born. With all the crunchy, bright vegetables, it sings Spring to me!
Layers of veggies are tossed with a simple red wine vinaigrette and topped with a sprinkle of the delectable Kite Hill Ricotta cheese.
Simple, fresh and delicious. It makes a great side dish to grilled tofu but would also make a great addition to an Easter or Passover menu.
Chopped Asparagus Chickpea Salad
Ingredients
- 2 bunches asparagus trimmed
- 1 watermelon radish chopped
- 1 English cucumber chopped
- 1 cup cherry tomatoes halved
- 1/2 cup Kalamata olives sliced in half
- 1 cup chickpeas drained and rinsed
- 1/4 cup Kite Hill ricotta crumbled
- 3 Tbsp red wine vinegar
- 1 Tbsp olive oil
- 1 lemon juiced
Instructions
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1. Bring a pot of water to a boil. Insert the asparagus and blanch for 3 minutes.
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2. Remove the asparagus from the boiling water and transfer to an ice bath immediately.
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3. Chop the asparagus into bite-sized pieces.
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4. Combine the asparagus, chickpeas and olives with the rest of the vegetables.
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5. Whisk the vinegar, olive oil and lemon juice together. Pour over the salad and toss to combine.
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6. Sprinkle the ricotta on top. Serve immediately.
