Spring Asparagus and Chickpea Salad Recipe

Springtime asparagus is hitting the stores, so why not enjoy a fresh, protein-rich salad? It's even better the next day.

What you need: 

1/2 (12-ounce) bunch fresh asparagus, ends trimmed
1 (28-ounce) can chickpeas, rinsed and drained
1 (6-ounce) jar marinated artichoke hearts, chopped
4 roma or pint of cherry tomatoes, chopped
2 cloves garlic, or to taste, pressed
1/4 cup balsamic vinegar, or to taste
1/4 cup olive oil, or to taste
salt, to taste
pepper, to taste

What you do:


1. Fit pot with a steaming basket. Add water; bring to boil over high heat. Cut asparagus into approximately 2-inch lengths. Add asparagus and steam for 2 to 3 minutes, or just until it starts to turn bright green, but is still crisp. Remove asparagus from pot; set aside.

2. In a bowl, place chickpeas, artichoke hearts, tomatoes, and garlic. Toss in steamed asparagus.

3. Pour balsamic vinegar and olive oil over mixture, then season with salt and pepper.

Mix well & Voila! A tasty, fast and high-protein salad that tastes even better the next day after the chickpeas marinate!

Preparation Time: 15 minutes; Cooking time: 3 minutes; Servings: 4
This divine recipe courtesy of VegWeb.com, found here.


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