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Chickpea and Asparagus Salad

Chickpea and Asparagus Salad

Nutrition Facts
  • cal. (kcal) 322
Chickpea and Asparagus Salad
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 15 mins
  • Carb Grams Per Serving: 30


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 322 cal., 18 g total fat (4 g sat. fat), 30 g carb. (7 g fiber), 11 g pro.

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