Asparagus Halloumi And Chickpea Farro Salad Recipes

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ASPARAGUS CHICKPEA SALAD



Asparagus Chickpea Salad image

Make and share this Asparagus Chickpea Salad recipe from Food.com.

Provided by GrovelHog

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 bunch asparagus, lightly cooked
1 corn on the cob or 3/4 cup frozen corn kernels
1 (540 ml) can chickpeas, rinsed and drained
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
2 tablespoons olive oil
2 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons light soy sauce
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon fresh thyme, finely chopped

Steps:

  • In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
  • Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
  • Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
  • Dice the bell peppers and add to bowl.
  • Ensure the chickpeas are well drained then add to the bowl.
  • Gently combine all ingredients and serve.

Nutrition Facts : Calories 196.7, Fat 6, SaturatedFat 0.8, Sodium 536, Carbohydrate 30.5, Fiber 6.7, Sugar 2.8, Protein 7.9

GRILLED ASPARAGUS AND FARRO SALAD



Grilled Asparagus and Farro Salad image

This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every bite, stalks of asparagus are grilled, chopped, and tossed in along with lemon zest, almonds, fistfulls of dill and scallions, and briny feta cheese. Great on its own as a vegetarian meal, this recipe can also serve as a formidable co-star to any grilled chicken dish.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 9

1 cup chopped marcona almonds
2 tablespoons lemon zest plus 2 tablespoons lemon juice (from 2 lemons)
1 bunch dill, chopped (about 1 cup)
4 scallions, sliced (about 1/2 cup)
12 ounces asparagus, trimmed
Extra-virgin olive oil
Kosher salt and fresh ground pepper
4 cups cooked farro
1/2 cup crumbled feta cheese

Steps:

  • Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
  • Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
  • Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.

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