Skip to Main Content

Spring Asparagus Salad

Spring Asparagus Salad

Course Salads
Servings 2 people


  • 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 tbsp 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