Spring Chickpea and Asparagus Salad with Lemon Vinaigrette
A vibrant and refreshing salad featuring tender asparagus and protein-packed chickpeas, drizzled with a zesty lemon vinaigrette. Perfect for spring gatherings or a light lunch!
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Ingredients
Yields 4 servings
- (1 cup) cooked chickpeas
- (1) bunch asparagus, trimmed and cut into 2-inch pieces
- (1 cup) cherry tomatoes, halved
- (1/4 cups) red onion, finely chopped
- (1/4 cups) fresh parsley, chopped
- (2 tablespoons) olive oil
- (2 tablespoons) lemon juice
- (1 teaspoon) Dijon mustard
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
Instructions
- 1
In a pot of boiling salted water, blanch 1 bunch asparagus (trimmed and cut into 2-inch pieces) for 2-3 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop cooking. Drain again after a few minutes.
- 2
In a large bowl, combine 1 cup cooked chickpeas, 1 cup cherry tomatoes (halved), 1/4 cup red onion (finely chopped), and 1/4 cup fresh parsley (chopped). Add 2/4 teaspoon salt.
- 3
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 4
Add the blanched asparagus to the chickpea mixture and pour the lemon vinaigrette over the salad. Toss gently to combine all ingredients evenly.
- 5
Let the salad sit for 10 minutes to allow flavors to meld before serving.
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