Description
Looking for a light and fresh asparagus salad? This one is perfect. It’s packed with silky-sweet roasted red peppers, fresh mozzarella, a lip-smacking vinaigrette, and for the ultimate secret ingredient: smashed pita chips.
Ingredients
Vinaigrette
¼ c. balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
¼ garlic clove
½ c. olive oil
Salad
1 bunch medium- fat asparagus stalks
1x 14 oz. can of chickpeas
½ c. diced roasted peppers (I used red + yellow)
¾ c. fresh mozzarella ‘pearls’ or whole mozzarella diced
olive oil
salt + pepper
Garnish
2 handfuls of pita chips (I used Stacy’s brand)
½ c. crumbled goat cheese
Instructions
To make the vinaigrette, add all of the ingredients to a blender and process until smooth. Season with salt and pepper to taste.
Trim the woody ends off of the asparagus. Add the stalks to a large bowl and drizzle lightly with olive oil. Season with salt + pepper.
Warm a griddle pan or outdoor grill over moderate heat. Grill the asparagus until crisp tender, about 2-3 minutes per side depending on how thick they are. Transfer to a cutting board and dice into 1/2 inch pieces. *See note below.
Rinse and drain the chickpeas. Set aside. Remove the roasted peppers from the jar and pat dry with paper towels to remove the extra moisture. Dice into 1/2 inch pieces.
To a large salad bowl, add the asparagus, chickpeas, and peppers. Drizzle with vinaigrette and toss gently to combine. Taste the salad and season with salt and pepper if needed.
Right before serving, add the mozzarella and crumbled goat cheese. Gently smash the pita chips and crumble over the top.
Serve with extra vinaigrette on the side.
Notes
* If you don’t keep an eye on them, it is very easy to overcook asparagus. It is best to undercook them slightly as they will continue to cook once removed from the grill.