Asparagus salad with chickpeas

Asparagus salad with chickpeas

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / portion: 360 kcal
, Fat: 25 g
, Carbohydrate: 18 g
, Protein: 13 g
It's asparagus season again, yippee! My recipe uses mini asparagus, which only need to be sautéed briefly and hey presto, they're done. Combined with the lemon dressing and chickpeas, this dish is a culinary delight.

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 organic lemon, grated zest and 2 tbsp of juice
3 tbsp olive oil
1 garlic clove, squeezed
¼ tsp salt

Chickpeas

1 tbsp olive oil
1 tin chickpeas (approx. 400 g), rinsed, drained
1 tbsp Za'atar (spice mix)

Asparagus

1 tbsp olive oil
500 g mini asparagus
¼ tsp salt
100 g feta, crumbled
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How it's done

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Dressing

Mix the lemon zest, lemon juice, oil and garlic in a bowl, season with salt.

Chickpeas

Heat the oil in a wide frying pan. Stir-fry the chickpeas with the za'atar for approx. 10 mins., transfer to a plate.

Asparagus

Heat the oil in the same pan, stir-fry the asparagus for approx. 5 mins. Plate up the hot asparagus with half of the sauce, top with the chickpeas and the remaining sauce, sprinkle with feta.

Good to know
Tip: Instead of mini asparagus, use normal green asparagus, the lower third peeled, cut diagonally into approx. 5 mm slices.

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