Spring Green Salad
Spring greens naturally help our body cleanse. They are a rich source of fibre, full of micronutrients, iron, calcium, vitamin C and K. All the phytonutrients, including antioxidants help prevent disease and are exceedingly beneficial for healthy aging.
What you’ll love about this recipe:
Mighty asparagus! Asparagus is nutrient-dense, high in folic acid, and is a good source of potassium, fibre, vitamin B6, vitamin A & vitamin C, and thiamine. It’s been shown to help protect your heart, digestion, bones and even cells and according to the American Institute for Cancer Research, including it in your diet may help to reduce the risk of cancer. There are more than 300 asparagus species grown around the world..
Chickpeas. Chickpeas, also called garbanzo beans, are one of the oldest consumed crops in the world. Chickpeas are a type of legume, a member of the pea family, and technically a seed pod. They help increase satiety, improve digestion, help stabilize blood sugar levels, and increase protection against metabolic syndrome and heart disease. Chickpeas belong to the high-fibre group of foods called legumes (or pulses). Compared to other legumes, they have the second highest antioxidant content (lentils come in number 1). The fibre and resistant starch in beans feed the good bacteria in our colon, crowding out pathogenic (bad) bacteria.
Garlic. Garlic has been shown to lower blood pressure, regulates cholesterol, and stimulates immunity.
Lemon. Lemons are a good source of vitamin C, an important nutrient that’s been linked to increased immune health. Citrus flavonoids found in lemons may help to protect against cardiovascular disease. Flavonoids are powerful antioxidant agents (Antioxidants help your body fight off potentially harmful substances in your body).
Spring Green Salad
Prep time : 20 minutes
Cook time : 1 minute
Servings : 4 dishes
INGREDIENTS
1 bunch asparagus, tough ends cut off, chopped into 1-inch pieces
½ cup frozen peas, thawed
A few handfuls of fresh salad greens
2 radishes, thinly sliced
½ cup crumbled vegan feta cheese (we love Violife brand)
½ avocado, pitted and diced
¼ cup chopped, toasted pistachios
½ cup roasted chickpeas
Fresh herbs, for garnish (basil, mint and/or chives)
Sea salt and freshly ground pepper
Dressing
¼ cup fresh basil or a mix of basil and mint
1 garlic clove
1 tablespoon lemon juice, plus ½ teaspoon zest
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil, more as desired
¼ teaspoon sea salt
DIRECTIONS
Steam asparagus for about 1 minute, in a sieve over a boiling water until tender and bright green. Add frozen peas at the end to flash defrost them, turning them also bright green.
Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.
ROASTING CHICKPEAS
1 1/2 cups chickpeas drained and rinsed
Chili oil, for drizzling
Sea salt
Paprika, or other spices (optional)
Instructions
Preheat the oven to 425° and drain and rinse you’re can of chickpeas.
Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.
Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of chili oil and generous pinches of sea salt. Spread evenly on the baking sheet.
Transfer the baking sheet to your preheated oven and roast until crispy. I start checking at 20 minutes, but it can take up to 30 minutes for them to become really crisp.
Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices.
So simple! Your roasted chickpeas are ready to eat.