Salads Vegetarian

Asparagus Chopped Salad

The official kick-off to summer is right around the corner, and that calls for vibrant, colorful, veggie-packed salads. I just love this time of year because my garden and the farmer’s markets are brimming with gorgeous seasonal veggies. I definitely up my veggie-eating game when all of these lovely ingredients are in season, and this salad was the ideal way to use up some favorites I had close at hand. 

This asparagus chopped salad features some of the brightest and freshest summer veggies, with a little pop of salty protein from the chickpeas and feta. The vinaigrette is light and zesty, but doesn’t overpower the natural taste of all of that summer goodness. I’m already dreaming about my next salad as I write this . . .



1 bunch of asparagus

2 c. mixed greens

15 oz. can chickpeas, drained and rinsed

1 red bell pepper, chopped

One cucumber, cut into small pieces 

½ c. parsley, chopped

¼ c. green onions, chopped

½ c. feta cheese, crumbled

Salt and pepper


⅓ c. olive oil

2 Tbsp. apple cider vinegar

2 tsp. Dijon mustard

2 tsp. oregano

Salt and pepper

Heat two inches of water in a large skillet and bring to a boil. Cook the asparagus for about 2 minutes, or until bright green and slightly tender. Allow it to cool and cut into bite-sized pieces. 

Whisk together the dressing ingredients and set aside. Season with salt and pepper. 

Place all salad ingredients in a large bowl, drizzle with dressing, and toss. Serve immediately! 

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