Bread salad with green asparagus and chickpeas

Details

30 min

20 min

vegan

Justina
(Wilhelm Studio)

Ingredients

For 4-6 servings

approx. 400 g green asparagus
Rapunzel olive oil extra virgin
3 thick slices of bread
400 g Rapunzel chickpeas canned
3 large tomatoes
or 6 small ones
2 spring onions
2 tbsp Rapunzel capers in brine

For the dressing:

juice of ½ lemon
3 tbsp Rapunzel vinegar Aceto Balsamico di Modena I.G.P. (Speciale)
3 tbsp Rapunzel olive oil extra virgin
2 tbsp Rapunzel OXYGUARD® Omega 3-6-9 oil virgin
1 tsp Rapunzel maple syrup grade A
½ tsp Rapunzel sea salt, Atlantic
pepper

Details

30 min

20 min

vegan

Justina
(Wilhelm Studio)

Bread salad with green asparagus and chickpeas

Method

Wash the asparagus and cut off about 1 cm at the bottom, then peel if necessary. Brush with oil and grill for about 15 minutes, turning several times. Or place in the oven at 180 degrees top and bottom heat for 20 minutes. Meanwhile, drizzle the bread with some oil and grill or toast in the oven until crispy. Then cut into cubes. Mix all the ingredients for the dressing. Cut the asparagus into ca. 3 cm long pieces. Cut the spring onion into small pieces. Drain the chickpeas. Put all the ingredients in a large salad bowl and pour over the dressing and mix.