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!

Processed with VSCO with f1 preset


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