Total Time
15mins
Prep 15 mins
Cook 0 mins

A nice light spring salad when asparagus is fresh!

Ingredients Nutrition

Directions

  1. In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
  2. Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
  3. Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
  4. Dice the bell peppers and add to bowl.
  5. Ensure the chickpeas are well drained then add to the bowl.
  6. Gently combine all ingredients and serve.