Try this salad when Asparagus is at it's peak. Substitute feta for goat cheese depending on what's available. Serve with baguette or any fresh sourdough.
Chickpea + Asparagus Salad
2 cups cook Flourist Kabuli Chickpeas
1/2 English Cucumber, chopped
8-10 raw Asparagus Spears, chopped
Fresh chopped herbs: parsley, mint, chives are all great options
1/2 cup Dijon Vinaigrette
50g Goat Cheese (about 1/4 cup crumbled, substitute Feta as desired)
Dijon Vinaigrette
1/2 cup Olive Oil
1/3 cup Apple Cider Vinegar
1/2 tsp salt
2 tsp Dijon Mustard
2 tsp sugar or honey
Toss all of the salad ingredients, except for the goat cheese, together in a bowl. Whisk the dressing ingredients in a cup or a jar, and add to the salad. Serve topped with goat cheese, chopped fresh herbs and additional salt and pepper.
