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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!

Asparagus Salad

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.

Asparagus & Jersey Royals Filo Tart

Steamed and dripping in butter (yum)

Or in a salad like this one.

How about a lovely Asparagus Risotto, have a look!

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 🙂 )

So have a go and see what you think!


Love Clare x



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


  1. Find yourself 2 nice large bowls
  2. Drain your chickpeas and half between the bowls
  3. Next add the artichokes equally between the 2 bowls
  4. Same with the cherry tomotoes
  5. In a large frying pan heat the garlic and oil and add the mushrooms and asparagus.
  6. Fry / saute on a medium heat for approx 10 minutes until the mushrooms and golden brown  and the asparagus tender
  7. Half this mix between the 2 bowls and mix lightly with the chickpea mix
  8. Finally dress with the lime juice, olive oil and salt & pepper

Dig in any enjoy!


Jacqui says:
Ohh what a lovely sounding salad I'm in. Love Asparagus. Thank you for linking to #cookBlogShare
    Clare x says:
    My pleasure Cx
Jenny 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