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Chickpea and Asparagus Salad

Rated : 
 by 10 people
Makes: 4 servings Prep 20 mins Cook 15 mins View Nutrition Facts


  • 2 large eggs
  • 1/2 pound  asparagus, trimmed and cut into 2-inch pieces
  • 1 1/4 teaspoons  salt
  • 1/4 cup  olive oil
  • 2 tablespoons  sherry wine vinegar
  • 3 tablespoons  grated Parmesan
  • 2 tablespoons  chopped parsley
  • Zest of 1 lemon
  • 1/4 teaspoon  black pepper
  • 1 15 ounce can chickpeas, rinsed and drained
  • 1 cup  thinly sliced radishes
  • 1/2 cup  chopped red onion
  • 8 Bibb lettuce leaves


1. Place eggs in a medium saucepan with enough cold water to cover. Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer 10 minutes. Using a slotted spoon, place eggs in a large bowl of cold water. Gently crack eggs and leave in cold water 1 minute, then peel.

2. Return water to a boil over high heat. Add asparagus and 1/2 teaspoon salt. Cook until asparagus is crisp-tender, about 2 minutes. Drain.

3. In a medium bowl, whisk together oil, vinegar, Parmesan, parsley, lemon zest, pepper and remaining 3/4 teaspoon salt. Chop eggs and add to dressing. Stir in chickpeas, radishes, onion and asparagus. Divide salad among four plates lined with Bibb lettuce.

Chickpea and Asparagus Salad
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What do you think? Rate this recipe!

jencmd wrote:

I just made this for the second time but with 2 tbsp of oil, no parm and lemon juice instead of vinegar. Delicious!

5/21/2012 03:56:28 PM Report Abuse
arlene061 wrote:

We had this salad for dinner and loved it! Fresh and nutritious!

4/30/2012 09:30:41 PM Report Abuse

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