why live when you can thrive

Spring Asparagus Salad


1 can chick peas, rinsed & drained
1 lb asparagus, trimmed & cut into 1/2” pieces
1 small jar roasted red peppers, drained & cut into bite size pieces
1/4 cup red wine vinegar
1 tablespoon finely minced shallot
1/2 cup extra virgin olive oil
1/3 cup fresh herbs such as parsley, basil, dill or cilantro, chopped
Sea salt & fresh black pepper


• Place chick peas & red peppers into a bowl
• Bring water to a boil with a pinch of salt, add asparagus pieces & cook 2-3 minutes
• Scoop asparagus into a bowl of ice water, drain & add to chick peas mixture
• Stir together red wine vinegar, sea salt & shallot
• Slowly whisk in extra virgin olive oil until combined
• Add chopped fresh herbs & taste for seasoning & add more if needed
• Pour dressing over vegetables a little at a time reserving any extra
• Toss gently & serve


Recipe created with love by Nancy Ferraris, Holistic Chef