Chickpea Salad with Charred Lemon and Asparagus
The perfect salad for bridging the transition from spring to summer, this Chickpea Salad with Charred Lemon and Asparagus is astonishingly simple while still feeling elevated and elegant. Make it ahead for your next picnic or as a healthy and delicious lunch.
Servings 4 servings
Ingredients
- 1/4 cup olive oil
- 2 tablespoons diced lemon, with the rind on
- 1 large garlic clove, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 cup asparagus, chopped
- 1½ cups cooked chickpeas, drained and rinsed
- 200 grams halloumi cheese, cubed
- 1/4 cup parsley, roughly chopped
- Fresh lemon juice
- Sea salt and fresh black pepper, to taste
Instructions
- Heat a large frying pan over medium heat. Pour in the olive oil, then add the diced lemon, tossing to coat in the oil. Cook, stirring occasionally, for about 3 minutes, or until the lemon is lightly golden.
- Add the thinly sliced garlic and red pepper flakes to the pan. Cook for a further 30 seconds, stirring constantly. Add the chopped asparagus to the pan and toss to coat in the oil. Season everything with sea salt and fresh black pepper, then continue to cook for about three minutes, or until the asparagus is lightly browned but still crisp.
- Remove the pan from the heat and pour the charred lemon and asparagus mixture into a medium salad bowl, making sure to scrape out as much of the oil as you can. To the salad bowl, add the chickpeas. Set it aside while you prepare the halloumi.
- Return the pan to the heat. You can add a bit of extra olive oil here if you are worried about the halloumi sticking. Transfer the cubed halloumi to the hot pan and fry until golden, turning every two or so minutes, depending on how hot your pan is. Once golden, remove from the heat and transfer the halloumi to the salad bowl with the chickpeas, charred lemon, and asparagus.
- Top the salad with fresh parsley, a squish of fresh lemon juice, sea salt, and fresh black pepper, to taste. Toss well to coat everything in the charred lemon dressing. Serve immediately or store in the fridge for up to four days.