Kary Osmond: Summer salad a perfect place for asparagus
1 (28-ounce) can chickpeas, drained and rinsed
16 cherry tomatoes, halved
14 Kalamata olives, pitted and chopped
Salt
Pepper
1. Bring a large pot of water to a boil. Add asparagus and 1 tablespoon of salt and cook until tender-crisp, about 1-2 minutes. Drain, transfer asparagus to a large plate and let cool completely for 15 minutes (asparagus will continue to cook as it cools, so don’t over cook them).
2. Whisk oil, white wine vinegar, green onion, Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add cooked asparagus, chickpeas, tomatoes and olives. Toss to combine. Season with salt and pepper to taste and serve.
Tasty tips
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)
