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!

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