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–+ servings

Asparagus Broccoli Spring Salad

Anna Chwistek
This vibrant green spring salad is packed with crunchy vegetables, spiced crispy chickpeas, salty feta, and topped with a creamy lemon honey dressing. It's a flavor explosion you won't want to miss.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine European
Servings 4
Calories 364 kcal

Ingredients
 
 

Vegetables

  • 1 broccoli small, cut into florets
  • 3.5 ounces asparagus peeled and cut into thirds
  • 2 ounces lettuce leaves
  • 2 ounces feta crumbled
  • 6 radishes
  • 1 avocado cut in half

Crispy chickpeas

  • 3.5 ounces chickpeas drained and rinsed
  • 1 tsp potato starch
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • 1 tbsp olive oil
  • black pepper to taste
  • salt to taste

Lemon Honey Dressing

  • 5 tbsp olive oil
  • 2 tbsp mayonnaise
  • 2 tbsp yogurt
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tbsp honey
  • 1 garlic clove grated
  • black pepper to taste
  • salt to taste

For serving

  • toasted pepita seeds
  • toasted sunflower seeds
  • flaky salt
  • freshly ground black pepper
  • 2 hard-boiled eggs

Instructions
 

  • Get your prep done before you start cooking: Boil the eggs. Cut broccoli into florets, slice the radishes and cut the avocado in half. Peel and chop the asparagus.
  • Bring a large pot with salted water to a boil, add broccoli and simmer for about 3 minutes. Use a slotted spoon to scoop them out of the water and drain, reserving the water.
  • Add the asparagus to the same pot with boiling water and let cook for 3 minutes. Drain and rinse them with cool water to stop the cooking process.
  • To make the crispy chickpeas, place the potato starch, smoked paprika and ground cumin in a medium bowl and mix to combine. Add the chickpeas, season with salt and pepper, toss to coat. Heat oil in a large non-stick frying pan over medium heat. Cook the chickpeas, for 4–5 minutes or until crisp and golden. Let drain on kitchen paper.
  • Combine all the ingredients for the dressing in a bowl.
  • Place the broccoli florets and asparagus in a large serving bowl, add lettuce, avocado and radishes. Top with eggs, crispy chickpeas, feta crumbs, pepita and sunflower seeds. Add the lemony dressing, flakey sea salt and a good grind of black pepper. Toss and serve. Enjoy!

Nutrition

Calories: 364kcalCarbohydrates: 30gProtein: 14gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 110mgSodium: 333mgPotassium: 972mgFiber: 10gSugar: 10gVitamin A: 2597IUVitamin C: 147mgCalcium: 204mgIron: 4mg
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