Asparagus, Tomato & Chickpea Salad

Recently I made an Asparagus and Tomato side dish for our Easter Dinner.  It was a hit!  So, here it is . . .

First start with this really good Lemon Tahini dressing from the Oh She Glows Cookbook by Angela Liddon.  This is a dressing you can use on its own or mixed in with other dressings to vary the flavors.

  • 1 clove garlic
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 3 tablespoons nutritional yeast
  • 1 – 2 tablespoons sesame oil or extra-virgin olive oil, to taste
  • 1/4 tsp fine grain sea salt

Pulse garlic to mince in a food processor.  Add the tahini, lemon juice, nutritional yeast, oil, water, and salt – process until smooth.

The dressing will thicken up when chilled. Makes: 2/3 cup

Takes about: 5 minutes

Now the salad:

  • 1 bunch of Asparagus – Organic Farmer’s Market
  • 1 cup of cherry tomatoes – Organic Farmer’s Market
  • 1/2 can chickpeas-drained and rinsed
  • Fresh Dill

Mix equal parts of olive oil and balsamic vinegar. Thicken it with about a tablespoon of the Lemon Tahini dressing. Start with about 1/4 cup of this combination. You can always add more to taste. Chill for at least 1/2 hour.

Cook the asparagus in a steamer until crisp tender, about 5 to 6 minutes.  Cool.  Slice asparagus in about 1/4 to 1/2 inch pieces. 

Add the tomatoes, chickpeas, and chopped dill to the bowl and gently mix in about 1/4 cup of your dressing. Add some fresh pepper.

Serve in a pretty bowl.  Enjoy!

Makes:  4- 6 side dish servings