Thursday, May 3, 2012

Chickpea & Asparagus Salad



Since I was only able to harvest 9 skinny stalks of asparagus this season (the fact that we had no rain in March or April didn't help my garden at all), I made a simple salad with a lovely can of chickpeas.

I had some basil pesto in the freezer from my summer harvest last year and tossed the pesto with the rinsed garbanzos and the fresh asparagus (which I sauteed in a little olive oil).



Served at room temperature with some grilled chicken. Simple and delicious.



PS that is not chocolate sauce on the chicken! It's balsamic glaze!

It was a match made in heaven.

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6 comments:

Proud Italian Cook said...

That's a great way to stretch the few stalks I've been getting every few days, you're so resourceful!

raquel@eRecipe.com said...

I also thought the chicken sauce was chocolate. It made the chicken very appealing to eat, as well as the salad. Oozingly delicious! =)

Kristin said...

This looks delicious! And since I have all those things on hand already (including frozen pesto cubes), I may do it for dinner tonight!

Joanne said...

Ohhh balsamic glaze...that is like liquid gold.

Anonymous said...

More like black gold, Texas tea! Oops - my TV age is showing.

Betsy R. said...

made this last night with the grilled chicken and balsamic glaze.....it was simple and so delicious! Thanks for the inspiration!