Asparagus radish roasted chickpea salad

Asparagus, radish and roasted chickpea salad

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

By , 23 February 2016

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Asparagus, radish and roasted chickpea salad
  • 30 Mins

  • Serves: 2

  • Price: 84p per serving

Nutritional Info
Each 136g serving contains
  • Energy

    774KJ

    185KCAL

    9%
  • Fat

    15.0g

    med

    21%
  • Saturates

    2.7g

    med

    14%
  • Sugars

    1.6g

    low

    2%
  • Salt

    0.01g

    low

    0%
of your reference intake.
Typical energy values per 100g: 569kJ/136kcal.
Ingredients
  • 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
Method
  • 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.