Asparagus & Chickpea Salad
7 min·Australian
Asparagus & Chickpea Salad
Ingredients
- 2 bunches (about 24 spears) fresh asparagus
- 1 small butter lettuce, leaves separated, washed
- 1 small mignonette or coral lettuce, leaves separated, washed
- 75g snow pea or sunflower sprouts
- 1 300g can chickpeas, drained
Creamy walnut dressing
- 20g (1 1/2 tbsp) walnuts
- 125mls (1/2 cup) fat-reduced plain yoghurt
- 2 tbsp lemon juice
- 1 tsp finely grated lemon rind
- 1 tbsp fresh thyme leaves
Instructions
3 steps
- 1
Steam asparagus for 2 minutes or until tender yet still crisp. Plunge asparagus immediately into cold water and drain them well.
2 min - 2
Arrange lettuce on serving plates or in a bowl and top with sprouts, chickpeas and asparagus.
- 3
To make the dressing, place the walnuts, yoghurt, lemon juice and rind and thyme in a food processor or blender and process until well combined. Drizzle over salad to serve.
Progress
0 / 3 steps