Low-sodium chickpeas, drained and rinsed (1 can) - 14.5 oz
Asparagus, ends trimmed - 1/2 lb
Lettuce of choice - 6-8 cups
RubyFrost apples thinly sliced - 2
Radishes thinly sliced - 1/2 cup
Green onion chopped - 1/3 cup
Feta cheese - 2/3 cup
Red Onion sliced - 1/3 cup
Candied Walnuts (or other nuts) - 1/2 cup
Avocado (large) - 1
Dill fresh chopped - 2 tbsp
LEMON VINAIGRETTE -
Olive Oil - 1/3 cup
Lemon Juice - 1/4 cup
Zest of Lemon - 1
Honey - 1 tbsp
Salt - 1/2 tsp
Black Pepper - 1
Instructions
Preheat the oven to 400 degrees. Toss the asparagus and chickpeas with olive oil on a large nonstick sheet pan. Roast for 15 minutes until the asparagus and chickpeas are crispy. Chop the asparagus into 1-inch pieces once partially cooled.
Whisk together all of the ingredients for the lemon vinaigrette.
On a large serving dish, set out the lettuce and top with roasted chickpeas and asparagus, RubyFrost apples, radishes, green onion, feta cheese and almonds. Toss with lemon vinaigrette. Alternatively, you can toss all of the ingredients together.
Salad is best if served that day or the salad can be stored separately from the dressing and topped with the dressing before eating that day.