Chopped Asparagus Salad

By Sandhya Hariharan

This asparagus salad has become my ultimate go-to when I crave something fresh and bursting with flavour. I love using crisp, in-season asparagus, cherry tomatoes, fresh basil, radish and chickpeas – all tossed in a classic vinaigrette that's both tangy and sweet.

I like to add a sprinkle of mixed seeds and a handful of diced chives for that extra crunch. And when I need a protein boost, I toss in some air-fried tofu – it takes the salad to a whole new level of deliciousness.

This salad isn’t just a side dish; it's a celebration of spring with fresh, vibrant flavours. Whether you're planning a quick lunch, a light dinner, or prepping a large batch for a busy day, this dish is easy to assemble. Enjoy every bite as it brings a burst of spring right to your plate!

Serves: 4 | Prep time: 15 minutes | Cook time: 5 minutes | Total time: 20 minutes

Ingredients: 

• 250g asparagus, trimmed and cut into 5cm (2-inch) pieces
  
• 1 can chickpeas, drained
  
• 10 radishes, thinly sliced
  
• 150g cherry tomatoes, halved
  
• 10–12 fresh basil leaves, torn
  

Dressing: 

• 3 tbsp olive oil
  
• 1 tbsp balsamic vinegar
  
• 1 tsp Dijon mustard
  
• 1 tsp honey or maple syrup
  
• 1 small garlic clove, minced (optional)
  
• Salt and pepper, to taste

Optional: 

• Mixed seeds
  
• 1/4 cup chives, chopped
  

Instructions: 

1. Bring a large pot of salted water to the boil. Add the asparagus pieces and cook for 2–3 minutes until they’re tender-crisp. Drain and immediately plunge the asparagus into a bowl of ice water to stop the cooking process. Drain again and set aside.
   
2. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, minced garlic (if using), salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is well emulsified. Taste and adjust the seasoning if needed.
   
3. In a large mixing bowl, combine the chickpeas, cherry tomatoes, blanched asparagus, radish, and basil. Drizzle with the dressing and toss gently to coat evenly.
   
4. Transfer the salad to a serving dish, sprinkle with toasted mixed seeds and chives, and serve.