Warm Asparagus and Chickpea Salad

Hard to believe it is mid May when the weather is still cold and miserable; yet asparagus and strawberries are out and the days are longer.... Soups to keep you warm are so last winter!
I want to see fresh ingredients in my plate and I long for simply prepared food. Inspired by Lebanese fattoush I have put together warm salad using asparagus and chickpeas. Dressed with lemon and sumac it is undeniably Eastern. I have replaced bread morsels with cooked chickpeas which are not only wholesome but also gluten free and instead of onions I used a bunch a finely chives, which gives it a herby subtle taste.

Warm Asparagus and Chickpea Salad

1 bunch asparagus spears, steamed
300 g fine green beans, steamed
400 g cooked and drained chickpeas
250 g baby tomatoes
40 g falt leaf parsley
40 g chives, chopped
1 lemon, juiced
1/2 tablespoon sumac
1 tablespoon white wine vinegar
Extra virgin olive oil
Sea salt
Freshly ground Black pepper

Serves 3 to 4 
Preparation time: 15 minutes 

  1. Cook the beans in a steamer until just tender. Stop the cooking by running quickly under cold water. Set aside.
  2. Steam the asparagus spears for 3 to 4 minutes.
  3. Cut the baby tomatoes into quarters and transfer to a large bowl.
  4. Strain the hot chickpeas and return to the pan. Dress with lemon juice, sumac, vinegar and olive oil.
  5. Place all the vegetables together with the tomatoes in the bowl. Top with the warm chickpeas and mix to combine.
  6. Add the chopped herbs and serve.

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