This healthy and vibrant salad has thinly sliced asparagus coins, tender chickpeas, and feta, and only takes 10 minutes to prepare!

Asparagus Chickpea Salad - in Bowl with Fork

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?

rinsing asparagus spears in sink

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.

Rinsed Asparagus Spears on Cutting Board

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:

Slicing Asparagus Spears Thinly into Small Coins

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 Slices in Mixing Bowl

And well, just keep adding stuff to the salad:

Chickpeas, Asparagus, and Red Onion in Bowl for 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!

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Asparagus Chickpea Salad with Feta

Asparagus Coin and Chickpea Salad

Servings: 4
Prep Time: 10 minutes
Total Time: 10 minutes
 This healthy and vibrant salad has thinly sliced asparagus coins, tender chickpeas, and feta, and only takes 10 minutes to prepare!
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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

Instructions 

  • 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.
  • 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!

Nutrition

Calories: 321kcal, Carbohydrates: 39g, Protein: 16g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 489mg, Fiber: 9g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Salad
Cuisine: American
Author: Fifteen Spatulas