Only 2 more weeks until our neighborhood farmer’s market opens!! I have seriously been counting down the days in anticipation. (If you hadn’t guessed that already.) Biking to the market and browsing in the sunshine with an iced coffee in hand is seriously one of my favorite weekend activities.
As spring is finally settling in, I have reluctantly replaced my weekly habit of making these caramelized brussels sprouts with roasted asparagus. Another food that I have been learning to love this spring? Radishes. Yep. Those peppery slivers I used to begrudgingly push aside when I got them on a salad have really grown on me. It helps that I also know that they are also packed with lots of good-for-you nutrients like Vitamin C.
Combine the thinly sliced radishes with some chickpeas, roasted asparagus, parmesan cheese, lemon, and red onion and you have a deliciously healthy spring salad. This salad is perfect for packing quickly for lunch during the week or when you are in need of a last minute potluck dish. I bought chickpeas from the bulk bin at Whole Foods and cooked up a big batch of them the morning I made this salad. However, you can shortcut the process by buying canned chickpeas. (Which are still super tasty!) Just make sure to give canned chickpeas a good rinse before using.
A refreshing chickpea salad that highlights spring vegetables. Provides a great source of vegetable-based protein.
- 20 asparagus spears
- 3 tablespoon olive oil
- 3 radishes, thinly sliced
- 3 tablespoons diced red onion
- 2 cups cooked chickpeas
- 2 tablespoons lemon juice
- 1/4 teaspoon garlic powder
- 1 teaspoon brown mustard
- 1/2 ounce shredded parmesan cheese
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Dash of cayenne pepper
- Preheat oven to 350 degrees Fahrenheit.
- Trim about 1 inch from the bottom of the asparagus stems to remove the tough sections.
- Spread asparagus in a single layer on a cookie sheet and sprinkle with 1 tablespoon of olive oil.
- Roll asparagus gently across the cookie sheet to cover each stem evenly in olive oil.
- Bake for 10-12 minutes or until it begins to soften. Transfer to broiler and cook for another minute or two until tips are dark brown. Set aside.
- In a medium bowl, combine chickpeas, onion, parmesan, sliced radish, and seasonings. Toss with a wooden spoon to combine.
- Chop asparagus spears into 1/2 inch pieces. Transfer to chickpea mixture and stir.
- Serve warm or chilled.