Fava Bean, Asparagus, And Chickpea Salad Recipe

Name: Fava Bean, Asparagus, And Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fava beans, shelled and skinned; 1 pound trimmed asparagus, preferably fat spears; 2 tablespoons chopped fresh mint, dill or tarragon; 2 tablespoons minced chives; 1 to 2 teaspoons lemon zest (to taste); 1 tablespoon fresh lemon juice; 2 tablespoons red or white wine vinegar or sherry vinegar; Salt to taste; 1 small garlic clove, minced or pureed, or 2 tablespoons minced shallots; 3 tablespoons extra virgin olive oil; 2 tablespoons low-fat plain yogurt; 1 ounce Parmesan, shaved; 1 15-ounce can chickpeas, drained and rinsed

Servings: persons

2 pounds fava beans, shelled and skinned
1 pound trimmed asparagus, preferably fat spears
2 tablespoons chopped fresh mint, dill or tarragon
2 tablespoons minced chives
1 to 2 teaspoons lemon zest (to taste)
1 tablespoon fresh lemon juice
2 tablespoons red or white wine vinegar or sherry vinegar
Salt to taste
1 small garlic clove, minced or pureed, or 2 tablespoons minced shallots
3 tablespoons extra virgin olive oil
2 tablespoons low-fat plain yogurt
1 ounce Parmesan, shaved
1 15-ounce can chickpeas, drained and rinsed

1
Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs and the chickpeas.
2
ombine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas, asparagus, and chickpeas. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds fava beans, shelled and skinned, 1 pound trimmed asparagus, preferably fat spears, 2 tablespoons chopped fresh mint, dill or tarragon, 2 tablespoons minced chives, and more.

Yes, Fava Bean, Asparagus, And Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fava Bean, Asparagus, And Chickpea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions