Chickpea and Asparagus Salad

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.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 15 mins

Chickpea and Asparagus Salad

Directions

  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.
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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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