Asparagus Chick Pea Salad
Ingredients
- 1 lb. thin asparagus spears
- 1 15 oz. can of chick peas, drained and rinsed
- 3 green onions chopped fine, white and green parts
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ¼ lb. sharp cheese cut into small cubes (kasseri, parmesan, romano)
- Juice from ½ lemon
- ¼ cup extra virgin olive oil
- 1 tsp. Dijon mustard
- Salt and pepper to taste
Preparation
- Wash the asparagus spears and dry. Find natural breaking point in lower third of spear and break off.
- Cut asparagus into ¼ inch segments, add to bowl.
- Add chickpeas, green onion, parsley, mint and cheese to bowl.
- Make dressing by mixing olive oil, lemon juice, Dijon mustard and pour over salad and mix thoroughly to evenly distribute dressing.
- Add salt and pepper to taste.
- Cover and refrigerate until ready to serve. *For main course, serve salad over prepared Israeli Couscous, also known as pearled couscous.
Category
Salads/Dressings/Marinades