Asparagus Coin and Chickpea Salad
This healthy and vibrant salad has thinly sliced asparagus coins, tender chickpeas, and feta, and only takes 10 minutes to prepare!
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?
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.
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:
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:
And well, just keep adding stuff to the 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
- 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
- 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 is estimated using a food database and is only intended to be used as a guideline for informational purposes.
20 Comments on “Asparagus Coin and Chickpea Salad”
I just made this salad with your Turkey feta basil burgers and they were both absolutely delicious! Fantastically refreshing summer meal. I’m taking the leftover salad for lunch tomorrow and mixing in some leftover grilled chicken from last night. Can’t wait!
Hi Tonya, that is so fantastic. I’m happy that you enjoyed both dishes so much and have some leftovers to look forward to. Happy cooking!
Love this! Asparagus is everywhere right now. I prefer the skinny ones as well!
My husband will love this! He’s a garbanzo bean freak, so I’m always looking for new ways to prepare them. Thanks!
I love garbanzos too. I think they’re my favorite bean! Hope you all enjoy the salad.
I love this salad…will be packing this for lunch next week. thanks
Nice a refreshing salad. Sorry I missed you in NY….and now catching up to my e-mails…
Joanne, this salad look so fresh and perfect. I never had chickpea in a salad, but looks wonderful.
“They invented fire for a reason!” … Love your brothers wisdom & this yummy recipe 🙂
This seems so obvious — just a few great ingredients put together — and yet of course I never dreamed this up! I’m so glad you posted this recipe. Can’t wait to try it this weekend!
Asparagus coins?! I’ve never heard of that. I’m kinda in agreement with your brother, but you make this no-cook salad look so good. And really, there’s not a thing in this salad that I don’t love. Excellent chopping skills, by the way.
Yummy! How would you feel about a fast saute in some melted butter? Like…no more than 2 minutes? Would it totally ruin the crunch of the asparagus? I’ll try this raw but I dunno…I love to soak my asparagus in oil or butter…
Hmmm, asparagus raw huh? I’ll have to try that and like you, keep the tips separate. Since I just discovered the joy of eating asparagus this year, I’ll have to see how raw asparagus goes. But you recipe does look good!
The soft saltiness of feta would go beautifully with the crispness of the asparagus.
Sounds delicious and refreshing, and I love the idea of having it on hand for those snack-y (is that a word? We’ll go with it) times in the evenings. That’s around the point I’m reaching for the Golden Oreos ice cream . . .
LOL! Oh Meg, your comments always crack me up. Golden Oreos ice cream…sounds so good!
YUM! This looks like such a great tag-a-long to any picnic, Jo!
You’re so smart Angie. This would be great picnic food! Definitely keeping that in mind.
This looks like such a perfect summer salad! Loove chickpeas!
Aren’t chickpeas great? Don’t know what I’d do without them 😉