Asparagus, leek and chickpea salad: A bright, lemony side topped with feta and fresh herbs

Vibrant, lemony and packed with fresh herbs, this asparagus, leek and chickpea salad celebrates the best that spring has to offer. When cooked, the leeks become sweet and jammy, pairing sublimely with the asparagus and chickpeas, which are sautéed for just a few minutes to maintain their crunch. While this dish is best enjoyed warm, it can also be prepared in advance and served cold; you can even toss the leftovers with cooked pasta for a delightful pasta salad!

Ingredients

• 4 tbsp olive oil, divided
• 1 tsp cumin seeds
• 3 leeks, white and light green parts only, thinly sliced
• ½ tsp salt
• 1 bunch asparagus, woody ends removed and cut into 1-inch pieces
• 4 cloves garlic, minced
• ½ tsp red pepper flakes
• 1 (398 ml) can chickpeas, drained and rinsed
• 3 packed cups spinach
• Finely grated zest and juice of 1 lemon
• 3 tbsp freshly chopped dill
• 3 tbsp freshly chopped chives
• ½ cup crumbled feta cheese
• 1 tbsp honey
• Salt, to taste
• Pepper, to taste
• 5-8 chive blossoms, to garnish (optional)

Preparation

Heat 2 tbsp of olive oil in a large skillet set over medium heat.

Add the cumin seeds, and once they start to crackle, add the leeks and season with salt. Cook, stirring occasionally, until the leeks are soft and slightly caramelized, about 8 to 10 minutes.

Add the asparagus, garlic and red pepper flakes, and cook for another 3 to 4 minutes.

Add the chickpeas and cook until everything is well combined but still crunchy, about 2 minutes. 

Add the spinach and lemon zest, and toss to combine.

Remove from heat and transfer the salad to a large bowl. Add the lemon juice and fresh herbs, and mix everything together.

Top with feta, a drizzle of honey and the remaining 2 tbsp of olive oil. Season with salt and pepper to taste and garnish with chive blossoms, if desired.

Serves 6 to 8

Produced in collaboration with CBC Creator Network.