Chopped Asparagus Salad



1/2 pound asparagus, trimmed

one 15 Oz. can chickpeas, rinsed and drained

1 carrotpeeled and chopped

5 radishestrimmed and coarsely chopped

1 english cucumberchopped

1/2 cup red onion, chopped

1/2 cup cherry tomato halvescut in quarters

1/2 cup colorful bell pepperschopped

1/2 cup black olives

1/4 cup roasted red peppers, chopped

salt and pepper, to taste

1/2 cup crumbled feta cheese

fresh thyme, for garnish

For the Dressing:

1/4 cup extra virgin olive oil

1/8 cup champagne vinegaror your favorite

juice of 1/2 lemon

1/4 tsp dried thyme

pinch of salt and pepper



Blanch the asparagus, bring a pan of water to a boil, plunge the asparagus in, and remove it in 60 seconds.

Rinse in cold water, or drop the asparagus into a bowl of ice water to stop the cooking and preserve the color. Once completely cold, dry on a clean towel.

Slice the asparagus stalks into 2" pieces, on the diagonal.

Add the asparagus, chickpeas, carrots, radishes, cukes, onions, tomatoes, peppers, and olives to a large mixing bowl.

Toss with enough dressing to thoroughly moisten, and season with salt and pepper to taste.

Let the salad chill in the refrigerator until ready to serve, give it at least an hour.

For the Dressing:

Whisk together the ingredients and taste to adjust any of them.

Toss the salad and add more dressing if needed, then transfer to a serving bowl, and top with the feta cheese and fresh thyme. Enjoy!


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