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Spring Asparagus Salad
Course
Salads
Servings
2
people
Ingredients
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
Instructions
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
Notes
Recipe created with love by Nancy Ferraris, Holistic Chef