SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print layout Full Page | 3x5 | 4x6

Chickpea and Asparagus Salad

Chickpea and Asparagus Salad
Makes: 4  servings Prep 20 mins Cook 15 mins


  • 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.

From FitnessMagazine.com