Cooks in: 20mins
+ 30mins
Levels: Easy
Serves: 4
List of Ingredients
- 9 OZ. of chickpeas, boiled and drained
- 4 of white asparagus
- 4 of green asparagus
- 4 of purple asparagus
- 4 of romaine lettuce hearts, chopped
- extra virgin olive oil
- lemon
- salt
- 1 TBSP. of paprika
- 1 TSP. of fennel seeds
Method
1
Season chickpeas with 1 Tbsp. paprika, 1 tsp. fennel seeds, salt and pepper. Sauté in a pan with 1 Tbsp. oil for 2-3 minutes, then let cool.
2
Clean the asparagus and slice into thin ribbons with a mandoline. Place in iced water for 30 minutes.
3
Drain asparagus and assemble the salad by mixing the three types of asparagus, chopped lettuce hearts and chickpeas. Dress with a drizzle of oil, lemon juice, salt and pepper.