Chickpea and Asparagus Salad
pound asparagus, trimmed and cut into 2-inch pieces
cup olive oil
tablespoons sherry wine vinegar
tablespoons grated Parmesan
tablespoons chopped parsley
Zest of 1 lemon
teaspoon black pepper
15 ounce can chickpeas, rinsed and drained
cup thinly sliced radishes
Bibb lettuce leaves
- 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.
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