Asparagus, chickpea and pistachio salad

 A friend made this salad for a baby shower and it's so delicious!  The pistachios really make it great, but the feta, peas, crispy chickpeas and bright lemon dressing add so much too.  I wasn't sure if I would love the radishes when I made this at home, so I tried some with strawberries instead.  It turns out I like it with radishes best.  They add a great crunch and are just a little zesty.  This salad is perfect for spring.

Asparagus, chickpea and pistachio salad

Ingredients:

1 can garbanzo beans (chickpeas)

Drizzle of olive oil

Salt and pepper

1 bunch asparagus, chopped into 1-inch pieces

1/2 cup frozen peas, thawed

A few handfuls of mixed greens

3 radishes, thinly sliced

1 avocado, pitted and diced

1/2 cup crumbled feta cheese

1/3 cup toasted, salted pistachios

For the dressing:

1/4 cup fresh basil or a mix of basil and mint

1/2 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1/4 teaspoon garlic powder or minced garlic

2 tablespoons extra-virgin olive oil, or more as desired

Salt and pepper to taste

Directions:

1. Preheat oven to 425.  Line a baking sheet with parchment, if desired.  It's also fine to roast these right on the pan.  

2. Drizzle pan with olive oil and toss the chickpeas in the oil.  Season with salt and pepper.  Roast for 20-30 minutes, until golden brown and crisp.  Cool.

3. Bring a pot of salted water to a boil.  Prepare a bowl of ice water.  Blanch the asparagus for 60 seconds in the boiling water, then use a slotted spoon to transfer asparagus to the ice water.  After asparagus has cooled, move to a paper-towel to dry.

4. Mix all salad dressing ingredients in a mason jar and shake to combine (or whisk together vigorously in a bowl).

5. Put asparagus in a bowl and pour some of the dressing in.  Toss to coat the asparagus.

6. To assemble salad, place spring greens in a bowl or on a platter.  Add peas, asparagus, radishes, and avocado and chickpeas.  Pour remaining dressing on top.  Top with feta cheese and pistachios.

Source: adapted from www.loveandlemons.com