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Asparagus Salad Vegan with Chickpeas & artichokes
Asparagus Salad – Vegan
All hail the Asparagus, I love it, do you?! I love is so much I developed this delicious Asparagus Salad – Vegan too!
These days Asparagus is available year-round, however spring is the best season for this nutritious vegetable.
Crops are usually harvested from late February to June, with April May being considered the prime months and high season for asparagus.
So is asparagus good for you?
Simply answered – yes! It’s an excellent source of vitamin K, antioxidants, and thiamine.
And you don’t have to spend a lot of calories to get these benefits.
Three spears of asparagus are very very low in calories, they add up to 9 calories and hardly need to be counted. In those three spears, you’ll also get nearly 1 gram of fiber, and that’s a win-win situation.
Check out more of the benefit if you like, there’s a really comprehensive article on the BBC website
Other Asparagus Ideas
So you can eat simply with, butter, a poached egg (yum), steamed and dripping in butter (yum)
Or in a salad like this one – or
Asparagus Risotto
How about a lovely Asparagus Risotto, have a look!
Asparagus Tart
In a tart, have a look at my lovely Asparagus & Jersey Royals one
So many ideas
So let’s get back to this lovely Asparagus Salad!
Basically it was fridge and cupboard foraged!
Thrown together in a frenzy but one of those lovely accidents – tastes amazing!
It’s Vegetarian and Vegan, so everyones a winner!
I love chickpeas, artichokes and mushrooms so it’s a real winner and the flavours work so well together.
There is also something about mixing the cold with the warmth of the hot asparagus and mushrooms.
It’s a proper meal, filling too!
(We can discuss smelly wee if you really want but its all about the enzymes 🙂 )
Love Clare x
Ingredients
Serves 2 (unless you are VERY hungry)
- 1 400g can Chickpeas, drained
- 1 285g Jar Artichokes in oil, drained (160g)
- 12 (or more) cherry tomatoes, halved
- 1 Tablespoon Olive Oil
- 1 Clove Garlic, crushed & chopped
- 1 punnet button or small Mushrooms, halved
- Small bunch fresh Asparagus, ends trimmed
- Juice of 1 lime
- Drizzle of olive oil
- Pinch Sea Salt
- Black Pepper
Preparation Method
- Find yourself 2 nice large bowls
- Drain your chickpeas and half between the bowls
- Next add the artichokes equally between the 2 bowls
- Same with the cherry tomotoes
- In a large frying pan heat the garlic and oil and add the mushrooms and asparagus.
- Fry / saute on a medium heat for approx 10 minutes until the mushrooms and golden brown and the asparagus tender
- Half this mix between the 2 bowls and mix lightly with the chickpea mix
- Finally dress with the lime juice, olive oil and salt & pepper
Dig in any enjoy!
Comments
About
I’m Clare a normal, down to earth (*slightly mad*) workaholic. This is my recipe blog, where I share all my own recipes. Always super easy & super tasty. My aim is to give you the FULL range of family friendly easy recipes for ALL possible occasions. And to have fun in the kitchen! Recently I have specialised a little in Healthy Recipes, fighting to drop a few pounds….
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Jacqui says:
Ohh what a lovely sounding salad I'm in. Love Asparagus. Thank you for linking to #cookBlogShareClare x says:
My pleasure CxJenny Walters says:
Fab salad. I blinkin love asparagus,sad to admit but I get a bit excited about it nowadays! That and gin....Clare x says:
Mmmmm me to ;-) especially gin Cx