Asparagus salad with chickpeas

Name: Asparagus salad with chickpeas
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: quick recipes
Ingredients: 100 g feta; 1 organic lemons; 1 garlic cloves; 500 g mini asparagus; 5 tbsp olive oil; 1 tin chickpeas; ½ tsp salt; 1 tbsp Za'atar (spice mix)

salad quick recipes Spring

Total: 30 min. | Active: 30 min.

vegetarian, gluten-free

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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.

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 portions

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

How it's done

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.

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