Asparagus, Tomato, Chickpea and Apple Salad with Orange Vinaigrette

This colorful fruity salad is fabulous for lunch or dinner, made with lightly cooked asparagus, chickpeas, apple. tomato and pecans in a homemade orange vinaigrette dressing without oil. This is another delicious way of devouring  springs bounty. It's super refreshing and delicious, healthy, filling, full of plant protein and fiber. Have it as a meal or as a side for spring and summer gathering. This is gluten free, vegan and very easy to make with simple pantry ingredients.

I keep different types of vinegar for dressing on hand most of the time. I use orange champagne vinegar mixed with maple syrup, freshly ground black pepper and salt for this dressing. Otherwise, I use fresh orange juice red/white wine vinegar or regular vinegar  in the place of orange champagne vinegar. The dressing is slightly runny but you can cook down to reduce the dressing. It's the perfect blend of tangy and sweet flavor and it is great marinade for chicken as well. The dressing stays good in the refrigerator up to a week or so. This recipe serves up to 4-5 people.

Ingredients~

(US customary units)

1 lb. asparagus stalks, diagonally 

cut into 3/4-1 inch pieces, discarding the woody parts

1 1/2 cups cooked chickpeas

1 1/2 cups crisp apple, cut into small pieces

1 1/2 cups cherry or grape tomatoes, cut into halves

1/4 tsp salt

1 cup pecans(optional)

 

For the orange dressing~

1/2 cup freshly squeezed orange juice

2 tbsp red/white wine vinegar or regular vinegar

1-2 tbsp maple syrup or agave nectar

1/4 tsp Himalayan pink salt or regular salt

1/2 tsp freshly ground black pepper or to taste

Or use~

1/2 cup orange champagne vinegar

2 tbsp maple syrup or agave nectar 

1/4 Himalayan pink salt or regular salt

1/2 tsp freshly ground black pepper or to taste

Method~

Make the dressing first. Whisk everything in a medium bowl, taste and adjust as per taste and set aside. Steam asparagus for 2-3 minutes then immediately plunge into a bowl of ice cold water. Drain well and season with salt and pepper. In a large bowl, combine the asparagus, tomato, chickpea and apple. Pour 1/3 dressing and toss to coat. Taste and adjust dressing accordingly. Let stand for about 10 minutes before serving. Drizzle more dressing as required and top with pecans. Enjoy!

Happy Cooking!