Chickpea and Asparagus Salad

Summer is here, it is time to bring out those salad bowls and enjoy them as a main, a lunch or a picnic.


Serves 3-4




  • 1 carton of chickpeas, rinsed


  • 125g asparagus spears, blanched and griddled


  • 60g spinach


  • 1 beetroot, cut into matchsticks


  • 1 cooked chicken breast, diced


  • 4tbsp olive oil


  • Juice of 1 lemon


  1. Bring a pot of water to the boil and drop in your asparagus, let it bubble for 2-3 mins, then remove with a slotted spoon.
  2. Heat a griddle pan and set the asparagus on to char, turning after a minute or so.
  3. Rinse the chickpeas and put in a big serving bowl. Add the spinach, chicken, beetroot and asparagus.
  4. Mix the lemon and oil together with seasoning. Pour over and enjoy. Pop in a lidded container for the following days lunch.

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