Asparagus Coin and Chickpea Salad

Asparagus Chickpea Salad

What are your refrigerator staples?

You know, the healthy things you keep in the fridge to keep yourself from snacking on other things.

This asparagus coin and chickpea salad is one of my fridge staples.

Whenever I see super fresh pencil-thin asparagus at the store, it gets taken home for this.

Why do I say super fresh?

Asparagus Coin Salad

Because the preparation of the asparagus here is just to slice it up into “coins,” and yes, it’s raw.

Maybe your reaction to that is what my brother Andrew always says…

“They invented fire for a reason!”

But if you’ve never tried asparagus this way, I think you’ll be surprised by how addicting it is.

I always go back for a second scoop…and sometimes a third.

Asparagus Chickpea Feta Salad

Start by snapping off the woody ends of the asparagus spears. Since we’re eating these coins raw, we want the tender upper part.

With a knife, slice the asparagus spears into thin coins:

Chickpea Asparagus Feta Salad

Whether or not you include the tips is up to you.

You can tell by my bowl below that I like to eat the tips separately:

Raw Asparagus Salad

And well, just keep adding stuff to the salad:

Chickpeas and Raw Asparagus Salad

Chickpeas, red onion, feta, parsley, and a lemony vinaigrette. Mmm.

A simple summery salad with no cooking, no hot oven, and no hot stove involved.  Hip hip hooray!

Asparagus Coin and Chickpea Salad

Ingredients:

  • 1 lb pencil-thin asparagus
  • 1 cup chickpeas (I use canned, just rinse them first)
  • 1/3 cup minced red onion
  • 2 tbsp fresh parsley, chopped
  • 3 oz block feta cheese, crumbled
  • 1 tbsp lemon juice
  • 1-2 tbsp olive oil
  • 1 tsp sherry vinegar (or whatever vinegar you like, as long as it’s a good one)
  • salt and pepper

Directions:

  1. Rinse the asparagus very well, then dry them well with a paper towel (you don’t want excess water diluting the dressing). Snap off the tough, woody ends and slice the asparagus spears into thin little asparagus coins.
  2. Throw the asparagus coins into a bowl, and add the chickpeas, minced red onion, parsley, crumbled feta, lemon juice, olive oil, and vinegar. Add a big pinch of salt and pepper. Toss it around and taste. Make any necessary adjustments to suit your personal tastes, then leave it in the fridge for at least a half hour to let the flavors meld a bit. Enjoy!