Description
Chopped asparagus salad with mixed greens, chickpeas, tomatoes, cucumbers, olives, feta, and a lemon vinaigrette. Quick, vibrant, and perfect for spring.
Ingredients
Scale
- ¼ lb asparagus, trimmed and cut into 2-inch pieces
- 3 cups mixed greens
- 15 oz chickpeas, rinsed and drained
- 1 cup grape tomatoes, halved
- 2 Persian cucumbers, halved and sliced
- ½ cup red onion, diced
- ½ cup kalamata olives, pitted
- ⅓ cup feta cheese, crumbled
- 3 tablespoons olive oil
- Juice of ½ lemon
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil and blanch asparagus for 2 minutes, then cool in ice water.
- Combine asparagus, mixed greens, chickpeas, tomatoes, cucumbers, red onion, olives, and feta in a large bowl.
- Whisk olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
- Pour dressing over salad and toss to combine.
- Adjust seasoning with additional salt and pepper as desired.
Notes
- Blanch asparagus briefly to retain crunch.
- Add protein like grilled chicken, shrimp, or eggs for a complete meal.
- Serve as a side dish for spring or holiday meals.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Toss
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 400
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 7
- Protein: 9
- Cholesterol: 15