Asparagus Chickpea Salad
photo by GrovelHog
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 bunch asparagus, lightly cooked
- 1 corn on the cob or 177.44 ml frozen corn kernels
- 540 ml can chickpeas, rinsed and drained
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 29.58 ml olive oil
- 36.97 ml rice wine vinegar
- 22.18 ml light soy sauce
- 2.46 ml mustard powder
- 2.46 ml garlic powder
- 1.23 ml black pepper
- 4.92 ml fresh thyme, finely chopped
directions
- In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
- Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
- 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).
- Dice the bell peppers and add to bowl.
- Ensure the chickpeas are well drained then add to the bowl.
- Gently combine all ingredients and serve.
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