Asparagus is actually a very complex vegetable, packing so much flavor in each bite, with notes of butter, nuttiness, and green leaf. The key is giving it the right platform to really shine. What a coincidence that we just happen to have that platform! This Chopped Asparagus Salad puts the titular ingredient on a pedestal alongside some leafy, refreshing greens, salty chickpeas, and juicy bright tomatoes. A little sprinkling of olives and feta cheese adds tanginess, creaminess, and just a little sourness to balance out the natural sweetness of the vegetables. A bright, herby dressing helps Chopped Asparagus Salad put its best first foot forward, and you’ll be putting your best foot forward too after trying it!
Ingredients
For the salad:
- 1/4 pound asparagus, trimmed and cut into 2-inch pieces
- 3 cups mixed greens
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup grape tomatoes, halved
- 1/2 cup red onion, diced
- 2 Persian cucumbers, halved and sliced
- 1/2 cup Kalamata olives, pitted
- 1/3 cup feta cheese, crumbled
For the dressing:
- 3 tablespoons olive oil
- 1/2 lemon, juiced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, plus more, to taste
- 1/4 teaspoon ground black pepper, plus more, to taste
Directions
Step 1 -Bring a medium pot of salted water to a boil.
Step 2 -Add the asparagus to the boiling water and cook until crisp-tender, about 2 minutes.
Step 3 -Transfer the asparagus using a slotted spoon to a bowl of ice water.
Step 4 -Allow the asparagus to cool, then drain.
Step 5 -In a large bowl combine the asparagus, the mixed greens, the chickpeas, the tomatoes, the red onions, the cucumbers, the olives, and the feta cheese.
Step 6 -In a small bowl, whisk together the olive oil, the lemon juice, the oregano, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Step 7 -Pour the dressing over the salad and toss to combine.
Step 8 -Season with the extra salt and the extra pepper and serve.
