Asparagus salad with chickpeas

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free

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
organic lemon, grated zest and 2 tbsp of juice
3 tbsp olive oil
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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