Description
A fresh and vibrant chopped asparagus and chickpea salad featuring crisp mixed greens, juicy grape tomatoes, cucumbers, kalamata olives, and crumbled feta cheese, all tossed in a zesty lemon-oregano dressing. This quick and nutritious salad offers a perfect balance of flavors and textures, ideal for a light lunch or a healthy side dish.
Ingredients
Scale
Vegetables and Salad Base
- 1/4 lb asparagus (about half bunch, trimmed and cut into 2-inch pieces)
- 4 cups mixed greens
- 1 cup grape tomatoes (halved)
- 1 large English cucumber (peeled and diced)
- 1/2 cup red onion (diced)
Canned Goods and Cheese
- 15 oz can chickpeas (rinsed and drained)
- 1/2 cup kalamata olives (pitted)
- 1/2 cup feta cheese (crumbled)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Blanch the Asparagus: Fill a medium pot halfway with water and bring it to a boil. Add the asparagus pieces and cook for 2 minutes to blanch them. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and preserve the vibrant green color. Once cooled, drain and pat the asparagus dry.
- Combine Salad Ingredients: In a large salad bowl, add the mixed greens, blanched asparagus, halved grape tomatoes, rinsed chickpeas, diced cucumber, diced red onion, pitted kalamata olives, and crumbled feta cheese. Gently toss to combine the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and ground black pepper until well emulsified and combined.
- Toss the Salad with Dressing: Pour the dressing over the salad mixture. Toss all ingredients thoroughly to ensure the salad is evenly coated with the dressing and flavors meld beautifully.
Notes
- Blanching asparagus quickly preserves its texture and bright green color for a more appealing salad.
- Use fresh lemon juice for the best bright and tangy dressing flavor.
- Drain and rinse canned chickpeas to reduce excess sodium and improve texture.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
- Feel free to add fresh herbs like parsley or mint for extra freshness.
