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Italian Asparagus Ribbons with Chickpeas
1 lb. asparagus, woody ends trimmed
1 (15 oz.) can chickpeas, rinsed and drained
2 cups cherry tomatoes, halved
1/2 red onion, cut in quarters and very thinly sliced
1/3 cup sliced almonds
1/2 cup finely chopped fresh basil
1/2 cup finely chopped parsley
2 Tbsp. finely chopped fresh oregano
2 Tbsp. red wine vinegar
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper flakes (optional)
2 Tbsp. extra-virgin olive oil
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Italian Asparagus Ribbons with Chickpeas

Italian Asparagus Ribbons with Chickpeas

Italian Asparagus Ribbons with Chickpeas
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:40 minutes
  • Cook Time:0 minutes
1. Cut off asparagus tips and slice each tip in half lengthwise. Working from the bottom up, run a vegetable peeler several times along the length of each stalk to make ribbons. Thinly slice the remaining core with a sharp knife.
2. Place asparagus tips and strips in a large bowl and toss with chickpeas, tomatoes, onion, and almonds.
3. In a small bowl, stir together basil, parsley, oregano, vinegar, garlic, salt, pepper, and red pepper flakes if using. Stir in olive oil.
4. Toss asparagus mixture with dressing and divide among 4 plates. Serve at room temperature or after chilling in the fridge for a couple of hours.
Source: Hannaford fresh Magazine, May - June 2014