RECIPE: SPRING CHICKPEA SALAD
Spring Chickpea Salad with Honey Garlic Lime Vinaigrette is perfect for work-day lunches, or a side dish.
1-15oz can chickpeas, drained and rinsed
1 head romaine lettuce, chopped
4-5 large asparagus sprigs, about 1 cup chopped
2 tablespoons finely chopped shallots or red onion
2 tablespoons crumbled feta, omit for vegan
2 tablespoons red wine vinegar
1 large lime, juiced
1 small garlic clove, finely minced
1 teaspoon honey
3 tablespoons olive oil
salt and pepper – to taste
Place chickpeas, romaine, asparagus, shallots, and feta in a medium bowl. Gently mix to combine.
Combine vinegar, lime juice, garlic, honey, olive oil, 1/8 teaspoon salt and pepper in a small bowl. To make easy, place bowl on a kitchen towel to prevent from moving. Very slowly drizzle olive oil in a steady drizzle while whisking, using a whisk, to emulsify. Add to salad immediately. Mix to combine.
Taste for seasoning, add salt and pepper if needed. Serve immediately or store in an airtight container for up to 3 days.
Serving Size: 1 cup
Fat: 13 g
Saturated Fat: 2.6 g
Carbs: 34.1 g
Fiber: 6 g
Protein: 7.6 g