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Chickpea and Asparagus Salad to Pair with Sauvignon Blanc

At about 4:00 every morning, there is a bird that decides to prop up on a branch outside my bedroom window and try to swoon other birds into coming over for a little "spring fling." This bird might just be the main ingredient in my next post if he keeps it up....

All jokes aside, no vegetable says "spring" more than the asparagus, and this quick and easy salad is bursting with many flavors that speak to the season. Plus, it pairs perfectly with a bright, lively Sauvignon Blanc from New Zealand.


  • 1 bunch of asparagus (shaven)
  • 1 can of garbanzo beans (*chickpeas)
  • 2T olive oil (divided)
  • 1t cumin
  • Salt and pepper
  • 1/2 lemon

Preheat oven to 425 degrees. Drain and rinse chickpeas, drying them by rolling them between two paper towels with your hand. Spread onto a cookie sheet, drizzle 1 tablespoon of olive oil and sprinkle with the 1 teaspoon of cumin. Place in the center of the oven for 25 minutes, rotating the pan half way through. Once your chickpeas are done they will be crunchy and golden brown.

While the chickpeas are roasting, shred your asparagus raw with a vegetable peeler.

When you remove your beans from the oven allow them to slightly cool before adding them to the asparagus ribbons.

Add 1 tablespoon of olive oil and sprinkle salt, pepper and a squeeze of half a lemon.

Toss well to combine ingredients.

Salad can be made 2-3 hours ahead or served immediately.

The nuttiness from the roasted chickpeas mixed with the lemon and fresh asparagus makes for a wonderful side dish or light lunch.

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