Asparagus radish roasted chickpea salad

Asparagus, radish & roasted chickpea salad

As salads go, this is something special, with creamy, smoky and peppery flavours packed into every bite

By , 23 February 2016
Asparagus, radish & roasted chickpea salad
  • Ready in: 30 mins
  • Serves: 2
  • Price: 84p per serving
Nutritional Info
Each 136g serving contains
  • Energy 774KJ 185KCAL
  • Fat med
  • Saturates med
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 569kJ/136kcal.
  • 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.