Asparagus Chickpea Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 bunch asparagus, lightly cooked
• 1 corn on the cob or 3/4 cup frozen corn kernels
• 1 (540 ml) can chickpeas, rinsed and drained
• 1/2 red bell pepper, diced
• 1/2 orange bell pepper, diced
• 2 tablespoons olive oil
• 2 1/2 tablespoons rice wine vinegar
• 1 1/2 tablespoons light soy sauce
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme, finely chopped

Recipe

• 1 in a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
• 2 chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
• 3 slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
• 4 dice the bell peppers and add to bowl.
• 5 ensure the chickpeas are well drained then add to the bowl.
• 6 gently combine all ingredients and serve.