Best Asparagus Chickpea Salad Recipes

FAVA BEAN, ASPARAGUS, AND CHICKPEA SALAD

FAVA BEAN, ASPARAGUS, AND CHICKPEA SALAD image

Categories Salad Bean Vegetable Side Vegetarian Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds fava beans, shelled and skinned
1 pound trimmed asparagus, preferably fat spears
2 tablespoons chopped fresh mint, dill or tarragon
2 tablespoons minced chives
1 to 2 teaspoons lemon zest (to taste)
1 tablespoon fresh lemon juice
2 tablespoons red or white wine vinegar or sherry vinegar
Salt to taste
1 small garlic clove, minced or puréed, or 2 tablespoons minced shallots
3 tablespoons extra virgin olive oil
2 tablespoons low-fat plain yogurt
1 ounce Parmesan, shaved
1 15-ounce can chickpeas, drained and rinsed

Steps:

Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs and the chickpeas. ombine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas, asparagus, and chickpeas. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.

ASPARAGUS CHICKPEA SALAD

Asparagus Chickpea Salad image

Make and share this Asparagus Chickpea Salad recipe from Food.com.

Provided by GrovelHog

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 bunch asparagus, lightly cooked
1 corn on the cob or 3/4 cup frozen corn kernels
1 (540 ml) can chickpeas, rinsed and drained
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
2 tablespoons olive oil
2 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons light soy sauce
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon fresh thyme, finely chopped

Steps:

In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
Dice the bell peppers and add to bowl.
Ensure the chickpeas are well drained then add to the bowl.
Gently combine all ingredients and serve.

Nutrition Facts : Calories 196.7, Fat 6, SaturatedFat 0.8, Sodium 536, Carbohydrate 30.5, Fiber 6.7, Sugar 2.8, Protein 7.9

ASPARAGUS CHICKPEA SALAD

Asparagus Chickpea Salad image

Enjoy great flavor with this Asparagus Chickpea Salad. Add Monterey Jack cheese and Italian dressing to this zesty Asparagus Chickpea Salad.

Provided by My Food and Family

Categories Home

Time 15m

Yield 10 servings, 3/4 cup each

Number Of Ingredients 6

Ingredients

1 lb. fresh asparagus, cut into 2-inch pieces
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1 red onion, finely chopped (about 1 cup)
4 oz. (1/2 of 8-oz. pkg.) KRAFT Monterey Jack Cheese, cut into 1/4-inch cubes
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh mint leaves

Steps:

Bring water to boil in medium saucepan. Add asparagus; cook 3 min. or until crisp-tender. Drain; immediately immerse asparagus in ice water. Cool completely; drain. Place in large bowl.
Add remaining ingredients; toss lightly.
Serve immediately. Or, cover and refrigerate until ready to serve.

Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

ASPARAGUS, HALLOUMI AND CHICKPEA FARRO SALAD RECIPE

Asparagus, Halloumi and Chickpea Farro Salad Recipe image

A recipe for Asparagus, Halloumi and Chickpea Farro Salad : A summery whole grain salad with asparagus, grilled halloumi, chickpeas, a bunch of fresh herbs and a lemony vinaigrette.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1 cup farro
4 ounces halloumi, sliced 1/4 inch thick
1 pound asparagus, blanched and cut into small pieces
1 (15 ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
1/4 cup walnuts
4 green onions, sliced
2 tablespoons dill, chopped
2 tablespoons mint, chopped
1/4 cup honey dijon vinaigrette

Steps:

Cook the farro as directed on the package.
Brush the grill (or grill pan) with oil and heat to medium-high heat.
Grill the halloumi cheese until golden brown on both sides, about 2-4 minutes per side, let cool and dice.
Mix everything and enjoy.