This Chopped Asparagus Salad is chock full of many veggies that support brain, heart, and digestive health. When asparagus are, in season, buy them fresh and enjoy them in a variety of ways, including this delicious salad.


½ lb. trimmed asparagus

15-ounce can of chickpeas, or another bean well-rinsed and drained

1 carrot peeled and chopped.

5 radishes, trimmed and cut into wedges or chunks.

1 Persian cucumber, chopped.

½ C. chopped red onion

½ C. cherry tomato halves, cut in wedges if they are larger

½ C. colorful bell peppers, chopped

½ C. black olives

¼ C. roasted red peppers, from a jar chopped

salt and fresh cracked pepper to taste

½ C. Crumbled Feta Cheese



¼ C. Extra Virgin Olive Oil

1/8 C. champagne vinegar, or your favorite

juice of 1/2 lemon

¼ tsp dried thyme

pinch of salt and pepper



Blanch the asparagus by bringing a pan of water to a boil, plunge the asparagus in, and remove it in exactly 60 seconds. Rinse in cold water, and dry on a clean towel. Slice the stalks into 2-inch pieces, diagonally. Add the asparagus, chickpeas, carrots, radishes, cukes, onions, tomatoes, peppers, and olives to a large mixing bowl. Toss with enough dressing to thoroughly moisten, and season with salt and pepper to taste. Let the salad chill in the refrigerator for one hour prior to serving.

Toss the salad and add more dressing if needed. Transfer to a serving bowl, top with feta cheese and fresh thyme.

To make the dressing: Whisk together the ingredients and taste to adjust.



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