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This Asparagus Chickpea Salad is beautiful display of crunchy, bright vegetables. Tossed with a simple red wine vinaigrette, it's a fresh and easy side dish for your Spring menus.

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

  1. 1. Bring a pot of water to a boil. Insert the asparagus and blanch for 3 minutes.

  2. 2. Remove the asparagus from the boiling water and transfer to an ice bath immediately.

  3. 3. Chop the asparagus into bite-sized pieces.

  4. 4. Combine the asparagus, chickpeas and olives with the rest of the vegetables.

  5. 5. Whisk the vinegar, olive oil and lemon juice together. Pour over the salad and toss to combine. 

  6. 6. Sprinkle the ricotta on top. Serve immediately.