This is one of those: shove all the ingredients in a blender, heat some chickpeas, have me on the table in 10 minutes kind of salad. It also happens to be amazingly fresh, lemony and perfect for sweet summer evenings.
2 cans of chickpeas, drained
1 bag of rocket
1 bunch of asparagus, steamed or boiled until tender
3 cloves of garlic
Juice of 1 lemon
1 handful of mint, chopped
1 handful of coriander, chopped
2 tbsp olive oil
Basil leaves, to garnish
Salt to taste
Heat up 1 tbsp of olive oil in a frying pan with some salt, add the chickpeas and fry until warmed through, leave longer if you fancy them golden.
Cook the asparagus until al dente / tender depending on preference.
Meanwhile add garlic, lemon juice, mint, coriander and olive oil to a blender and blitz. You should be left with a beautifully green sauce. Taste, and season accordingly.
Add chickpeas to a large salad bowl and toss together with rocket and the sauce.
Plate up and top with asparagus and basil leaves. Dig in!