Roasted Asparagus Spiral Salad

An absolute summer favourite that couldn’t be easier to make. This Chickapea pasta dish is wonderful served cold as a salad or hot as a main meal. It is packed with protein but also feels crisp and fresh, so treat yourself to this delicious gluten-free, vegan and nut-free dish whenever the mood strikes.

Roasted Asparagus Spiral Salad

  • Prep Time:  10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Course: Salad
  • Cuisine: Canadian
  • Servings:  4

Salad Ingredients:

  • 1 package of Chickapea Spirals
  • 2 Tbsp table salt, (for cooking pasta)
  • 1 lb asparagus, washed and trimmed
  • 1 Tbsp avocado oil
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 head Boston lettuce, washed and separated into full or half leaves

Dressing Ingredients:

  • 1 Tbsp white onion, grated
  • 1 tsp salt, scant
  • 1 Tbsp Dijon mustard
  • 3 Tbsp red wine vinegar
  • ¾ cup olive oil
  • 1 ½ tsp fresh lemon juice

Dressing Instructions:

  1. Grate the white onion as finely as possible
  2. Squeeze the lemon juice, removing any seeds
  3. In a medium sized jar with a lid, mix all of the dressing ingredients together except the oil and lemon juice
  4. Slowly whisk in the oil followed by the lemon juice 
  5. Seal the jar and shake the contents vigorously before pouring over the salad

Salad Instructions:

  1. Wash and trim the asparagus
  2. Cover the asparagus with avocado oil, ½ tsp salt and garlic powder and toss to coat
  3. Preheat the oven to full broil
  4. Broil the Asparagus until tender, watching it closely to avoid burning
  5. In a large pot prepare the Chickapea Spirals to package specifications (heat 16 cups of water and 2 Tbsp of salt over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7-8 minutes)
  6. Drain and rinse the pasta 
  7. Fill a bowl with the Boston lettuce
  8. Cover the lettuce with the freshly cooked pasta
  9. When the asparagus is done cooking, remove it from the oven and slice it into large bite sized pieces
  10. Mix the asparagus into the pasta
  11. Shake the dressing thoroughly 
  12. Pour the dressing liberally over the salad to taste
  13. Toss the salad well to serve
  14. Enjoy!

Recipe Notes:

  • The salad dressing does not keep well in the refrigerator as the contents will separate and solidify
  • With the exception of the salt in the dressing recipe, which can be lessened slightly to taste, the key to this dressing is to follow the instructions exactly and use fresh ingredients
  • Every oven broils food at a different speed, some ovens vastly so. Be careful to watch the asparagus as it cooks
  • Begin by broiling the asparagus for 2-3 minutes then increase the time by small intervals if it still hasn’t cooked enough