Ingredients with Measurements:
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes, until tender-crisp. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the asparagus, garbanzo beans, red onion, cherry tomatoes, parsley, mint, and feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve chilled or at room temperature.
15 minutes
Temperature: Room temperature or chilled
Serving size: 4-6
Nutritional information:
- Calories: 255
- Fat: 16g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 8g
Substitutions for ingredients:
- Asparagus: Broccoli or green beans
- Garbanzo beans: Cannellini beans or kidney beans
- Red onion: Shallots or scallions
- Cherry tomatoes: Grape tomatoes or diced regular tomatoes
- Feta cheese: Goat cheese or blue cheese
- Red wine vinegar: White wine vinegar or apple cider vinegar
- Dijon mustard: Whole grain mustard or honey mustard
Variations:
- Add cooked quinoa or couscous for a heartier salad.
- Top with grilled chicken or shrimp for a protein boost.
- Swap out the herbs for your favorites, such as basil or cilantro.
- Add sliced avocado for creaminess.
Tips and tricks:
- Make sure to blanch the asparagus for just a few minutes to keep it tender-crisp.
- Use a good quality extra-virgin olive oil for the dressing.
- Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold or at room temperature and does not need to be reheated.
Presentation ideas:
- Serve in a large salad bowl or on individual plates.
- Garnish with additional herbs or crumbled cheese.
Garnishes:
- Fresh herbs, such as parsley or mint
- Crumbled feta or goat cheese
Pairings:
- Grilled chicken or shrimp
- Crusty bread or pita
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Hummus and pita chips
Troubleshooting advice:
- If the asparagus is overcooked, it will become mushy and lose its bright green color.
Food safety advice:
- Make sure to rinse the canned garbanzo beans thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Asparagus is believed to have originated in the eastern Mediterranean and was prized by the ancient Greeks and Romans for its medicinal properties.
- Garbanzo beans, also known as chickpeas, have been cultivated in the Middle East for thousands of years and are a staple in many cuisines around the world.
Flavor profiles:
- The asparagus adds a fresh, slightly sweet flavor to the salad, while the garbanzo beans provide a nutty, earthy taste.
- The dressing is tangy and slightly sweet, with a hint of Dijon mustard.
Serving suggestions:
- This salad makes a great side dish for grilled meats or fish, or can be served as a light lunch or dinner on its own.
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