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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
So you can eat simply with, butter, a poached egg (yum), in a tart, have a look at my lovely Asparagus & Jersey Royals one.
Steamed and dripping in butter (yum)
Or in a salad like this one.
How about a lovely Asparagus Risotto, have a look!
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
- 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!
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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