I've always been a huge advocate of salads, especially those that can double as actual meals. So many people think salads can't fill them up, or worse, they get the "restaurant salad" which is arugula and a shaved something (which won't fill you up for more than 10 minutes). It's a recipe for thinking salads only belong as starters.
Another thing, I use the word salad as a lose term. It doesn't have to be green, or even made OF greens (ex: quinoa salad). This shaved asparagus salad is as light as Springtime (which it finally is!!), but satisfying enough to be a main meal. Even though the radish is technically shaved, it's not the only thing on this salad. The crunchy chickpeas (addictive enough on their own) add such amazing texture and the true holding power to this "green" salad.
Even though this meal is meat & dairy-free, you won't even notice. As the days are starting to get warmer, I'm looking a lot to these hybrid salads. Something not too cold, not too hot. Something a little in between Spring & Summer...
SHAVED ASPARAGUS SALAD WITH ROASTED CHICKPEAS, RADISH & LEMON CAPER VINAIGRETTE (Gluten-free & Vegan) Serves 4
- 2 (15-ounce) cans chickpeas, drained
- 2 tablespoons olive oil
- 1 teaspoon sumac powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon sea salt
- 1.5 lbs asparagus
- 2 small watermelon radishes, shaved
- 1 cup microgreens, loosely packed
Lemon Caper Dressing:
- 1/2 lemon, juiced
- 1-2 teaspoons capers
- 1 teaspoon caper liquid
- 1 garlic clove, minced
- 1/2 small shallot, minced
- Sea salt to taste
- Freshly cracked pepper
- About 1/4 cup extra virgin olive oil, or to taste
Preheat oven to 400 degrees (°F).
In a mixing bowl, dry chickpeas well. Mix together with spices, salt, pepper and olive oil. Make sure chickpeas are evenly coated. Then, place in an even layer on a foil-lined baking sheet. Bake for 35-40 minutes or until super crispy and browned. Set aside to cool.
Trim the edges off all asparagus stalks. Using a vegetable peeler, shave asparagus, and add to mixing bowl. Continue until all asparagus has been shaved (save the scraps and use for stocks or soup). Using a mandolin or paring knife, shave radishes and add all vegetables to a large mixing bowl. I used watermelon radishes, but feel free to use any radish variety you can find. They're all good! Season with salt and pepper.
In a small jar, add all dressing ingredients and shake until well emulsified/combined. Drizzle dressing over salad, toss well and add to serving bowls. Top with roasted chickpeas, microgreens and flaky sea salt. Serve immediately!