Spring Chickpea Salad

I always try to use produce that is in season because that is when it tastes its best.  Right now asparagus and radishes are plentiful and delicious, so I am eating them often.  The thing about those two veggies is that they are known to help detoxify the body, which we can all use sometimes. It is easy to keep your body clean when enjoying delicious foods in the process.  In this Spring Chickpea Salad, I combine them with chickpeas for protein, fresh herbs, crunchy hazelnuts and a light citrusy dressing for a light spring meal.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 15 min | Cook Time: 0 min | Ready in: 15 min

Ingredients

• 1 15 oz can chickpeas, rinsed and drained well
• 1 bunch asparagus, cut into 1 inch pieces
• 1/2 cup sliced local or organic radishes
• 2 scallions, sliced
• 1/2 cup chopped hazelnuts
• 1/4 cup chopped organic parsley
• 1/4 cup chopped organic basil
• Dressing:
• 2 Tbsp organic lemon juice plus zest of one lemon
• 2 Tbsp organic orange juice plus zest of one orange
• 3 Tbsp olive oil
• 1 Tbsp cider vinegar
• 1 organic garlic clove, minced
• Sea salt to taste

Instructions

In a large bowl, combine the beans, veggies, hazelnuts and herbs. Whisk together the dressing ingredients and toss with the salad.  Serve at room temperature.