Asparagus & Chickpea Salad & Lemon Vinaigrette
Salads don’t have to be boring, try out this Asparagus & Chickpea salad, filled with fresh vegetables & plant-based protein to keep you feeling full. Top it with an easy-to-make lemony vinaigrette to add some zing!
Ingredients
12-15 spears of asparagus
2 cups of cooked couscous
1 cucumber - chopped
12-14 cherry tomatoes - chopped
1 avocado - skin removed and cubed
1 can of chickpeas
feta cheese
spring onions
For Vinaigrette:
1/4 cup of olive oil
1 tablespoon of vinegar
3 tablespoons freshly squeezed lemon juice
1 teaspoon of honey
1 teaspoon of garlic powder
Salt & Pepper
Instructions
1. To cook the asparagus:
Rinse the asparagus, trim off the ends, and chop them up into smaller pieces.
In a bowl, season the asparagus with olive oil, salt & pepper.
Put the asparagus in the air fryer, and cook for 7 minutes at 200°C (400°F) - if you are using an oven, cook the asparagus for 12-15 minutes at 220°C (425°F).
2. To make roasted chickpeas:
Drain and rinse the chickpeas.
Toss with olive oil & spices (e.g. salt, pepper, paprika, chilli…)
Put chickpeas in an air fryer and cook for 12-15 minutes at 200°C (400°F), shaking a couple of times - if you are using an oven, cook the asparagus for 20-25 minutes at 220°C (425°F)
3. To make the Vinaigrette:
In a sealable jar, combine the olive oil, vinegar, lemon juice, honey, garlic powder, salt & pepper
Close and shake to combine
4. Combine the salad ingredients: couscous, asparagus, cucumber, cherry tomatoes, avocado, chickpeas, feta cheese & spring onions.
5. Pour the lemony vinaigrette & mix.
6. Enjoy a nutritious salad!
