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Chickpea and Asparagus Salad

Chickpea and Asparagus Salad



  1. 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.
  2. 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.
  3. 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.

Nutrition Facts (Chickpea and Asparagus Salad)

    Per serving:
  • 322 kcal cal.,
  • 18 g fat
  • (4 g sat. fat,
  • 30 g carb.,
  • 7 g fiber,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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