Asparagus Chickpea Salad

READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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