For a vegetarian lunch that satisfies, try this chickpea salad recipe. Asparagus and radishes add a hint of crunch, while hard-boiled eggs boost the protein. Pack this chickpea recipe in your brown bag lunch for a midday meal that will have you counting down until noon.
Place eggs in a medium saucepan with enough cold water to cover. Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer 10 minutes. Using a slotted spoon, place eggs in a large bowl of cold water. Gently crack eggs and leave in cold water 1 minute, then peel.
Return water to a boil over high heat. Add asparagus and 1/2 teaspoon salt. Cook until asparagus is crisp-tender, about 2 minutes. Drain.
In a medium bowl, whisk together oil, vinegar, Parmesan, parsley, lemon zest, pepper and remaining 3/4 teaspoon salt. Chop eggs and add to dressing. Stir in chickpeas, radishes, onion and asparagus. Divide salad among four plates lined with Bibb lettuce.