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A delicious Asparagus & Artichoke Salad with lovely chickpeas - it's Vegan too
- 400 g can Chickpeas drained
- 1 285 g 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
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
*** Nutritional information is approximate and intended as a guide
Nutrition Facts
Asparagus Salad Vegan with Chickpeas & artichokes
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.