Asparagus and chickpea salad is a tasty and light single dish: served warm, it is perfect for a quick and tasty lunch. Admit it, when you hear the word salad, you think of something sad and bland. I know. But no, there are really many ways to prepare salads. Here we have asparagus, chickpeas (peeled), and Parmesan cheese. I can assure you that asparagus and chickpea salad is delicious. Try it!
Not to be missed
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.1 lbs asparagus (1 bunch)
- 7 oz canned chickpeas
- 1.75 oz Parmesan cheese
- 2 tbsps extra virgin olive oil
- 1/2 lemon (juice)
- to taste salt
Tools
- 1 Cutting Board
- 1 Vegetable Peeler
- 1 Kitchen Knife
- 1 Asparagus Pot
- 1 Low-Sided Casserole
- 1 Bowl
Steps
Clean the asparagus. Wash them gently, cut them to more or less the same length and cook them in the asparagus pot with the tips out for 15/20 minutes. I let them steam in the vegetable steamer with a little water in the saucepan below for 10/12 minutes.
Drain the chickpeas from their brine, rinse them under running water and peel them: it is important to remove the skin as they are more digestible and because, especially in a salad, it’s unpleasant to find it in your mouth.
When the asparagus is ready, drain it, let it cool slightly, and cut it into pieces keeping the tips whole. Sauté them in a pan with a tablespoon of olive oil and a clove of garlic for a few minutes to add flavor.
In a bowl, transfer the chickpeas, asparagus, and season with another tablespoon of olive oil, the juice of half a lemon, adjust the salt, cover and let rest in the fridge for a couple of hours. Before serving, add the Parmesan cheese in pieces.
Notes
I really like the combination of asparagus and Parmesan, but you can choose the cheese you prefer.
