Asparagus salad with roasted Chickpeas.

Asparagus salad with roasted Chickpeas.

Asparagus salad with roasted Chickpeas

Salad is not only food for rabbits – it could be the star of your dinner, too. This addictive and light dish will win over even the most obstinate meat lovers.

Julia Gartland

Salads don't always have to be a side or starter.  They also don't have to be made purely with greens. This shaved asparagus salad is as light as springtime, but satisfying enough to be a main meal.  The crunchy chickpeas (addictive enough on their own), add such amazing texture and holding power to this "green" salad.  

Even though this meal is meat & dairy-free, you won't even notice.  It would be a perfect meal for entertaining, knowing anyone at your table could enjoy it, food allergies and all. 



(Gluten-free, Vegan)

 2 (15-ounce) cans chickpeas, drained

2 tablespoons olive oil

1 teaspoon sumac powder

1/2 teaspoon garlic powder

1/2 teaspoon fresh ground pepper

1/2 teaspoon sea salt

1.5 lbs asparagus

2 small watermelon radishes, shaved

1 cup microgreens, loosely packed

Lemon Caper Dressing:

1/2 lemon, juiced

1-2 teaspoons capers

1 teaspoon caper liquid

1 garlic clove, minced

1/2 small shallot, minced

Sea salt to taste

Freshly cracked pepper

About 1/4 cup extra virgin olive oil, or to taste

Preheat oven to 400 degrees (°F).  

In a mixing bowl, dry chickpeas well.  Mix together with spices, salt, pepper and olive oil.  Make sure chickpeas are evenly coated.  Then, place in an even layer to a foil-lined baking sheet.  Bake for 35-40 minutes or until super crispy and browned.  Set aside to cool.

Trim the edges off all asparagus stalks.  Using a vegetable peeler, shave asparagus, and add to mixing bowl.  Continue until all asparagus has been shaved (save the scraps and use for stocks or soup). Using a mandolin or paring knife, shave radishes and add all vegetables to a large mixing bowl.  I used watermelon radishes, but feel free to use any radish variety you can find. They're all good! Season with salt and pepper.

In a small jar, add all dressing ingredients and shake until well emulsified/combined.  Drizzle dressing over salad, toss well and add to serving bowls.  Top with roasted chickpeas, microgreens and flaky sea salt.  Serve immediately!


A New York-based photographer, food stylist and self-taught cook. 


INSTAGRAM: @sassykitchen

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