Spring Veggie & Chickpea Salad

Spring Veggie & Chickpea Salad

  • Author: Deborah Davis
  • Prep Time: 35 mins
  • Cook Time: 15 mins
  • Total Time: 50 mins
  • Yield: 4 1x
  • Category: Salad


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


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Trim about 1 inch from the bottom of the asparagus stems to remove the tough sections.
  3. Spread asparagus in a single layer on a cookie sheet and sprinkle with 1 tablespoon of olive oil.
  4. Roll asparagus gently across the cookie sheet to cover each stem evenly in olive oil.
  5. 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.
  6. In a medium bowl, combine chickpeas, onion, parmesan, sliced radish, and seasonings. Toss with a wooden spoon to combine.
  7. Chop asparagus spears into 1/2 inch pieces. Transfer to chickpea mixture and stir.
  8. Serve warm or chilled.