Home > NUTRITION > Farmer’s Market Salad With Asparagus, Corn, And Chickpeas
Farmer’s Market Salad With Asparagus, Corn, And Chickpeas
September 14, 2015
Named appropriately because it’s full of ingredients from our local farmer’s market, this fun salad was inspired by one that we had at True Food Kitchen, one of our favorite healthy food restaurants.
We changed up the ingredients a bit to add our own special flair, swapping out artichokes, Manchego cheese, mint, and avocado for diced carrot, chickpeas, and sunflower seeds.
The champagne dressing adds the perfect amount of tangy sweetness. It’s a new favorite of ours, so you’ll probably be seeing more of it in the future paired with other salad ingredient combinations! Makes 2 large entrée size salads.
Large bag of mixed greens
1 large carrot, peeled and diced
½ cup chickpeas, boiled, rinsed, and cooled
1 ear of corn, grilled and cut off of cob (use about half for this recipe)
1 bunch of asparagus, bottom ends removed
½ cup fresh peas
2 tbsp sunflower seeds
Champagne Vinaigrette Dressing Ingredients
Makes about 1 cup. You will not use all of the dressing for the salad so you’ll have some leftover.
1 clove of roasted garlic or 1 garlic clove, finely chopped
2 tablespoons Dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
1 tablespoons honey or agave nectar
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
In a medium size pot, bring water to a boil. Add asparagus and cook for 3-4 minutes until slightly softened and still very green. Add peas and blanch them for another minute. Drain water from pot and add asparagus and peas to a large bowl filled with water and ice to quickly cool them. Remove from ice water bath and set on a paper towel to dry.
Line up asparagus on your cutting board and chop (on an angle) into small pieces.
Add mixed greens to a large bowl.
Top with carrots, chickpeas, half of the corn kernels, chopped asparagus, and peas.
Add salad dressing ingredients to a blender or food processor and blend until smooth. Drizzle about 1/4 of the dressing onto the salad and toss.
Plate the salad, piling the veggies up on top of the mixed greens. Top with a sprinkle of sunflower seeds.