Asparagus, radish and roasted chickpea salad
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- 215g can chickpeas, drained and patted dry
- 5tbsp olive oil
- 1/2 tsp smoked paprika
- 100g asparagus tips
- 2tbsp reduced-fat crème fraîche
- 1tbsp chopped chives
- Juice and zest ￼1/2 a lemon
- 2 Little Gem lettuces
- 4 radishes, finely sliced
- 6 cherry tomatoes, halved
Preheat the oven to 200C/ 180C Fan/Gas 6. Toss the chickpeas, 1tbsp of the oil and the paprika together in an ovenproof dish. Bake for 20 mins until they start to crisp.
Add the asparagus to a pan of boiling water and simmer for 2 mins. Drain and refresh under cold water. Set aside.
For the dressing, mix the rest of the oil with the crème fraîche, chives, lemon juice and zest. Whisk with a fork.
Divide the asparagus and salad veg between 4 plates. Drizzle with dressing, scatter on the chickpeas and serve.