This Spring Vegetable Salad with Lemon Basil Vinaigrette and Roasted Chickpeas is a wonderful seasonal meal!
One of the things I love most about this time of year is the appearance of spring vegetables at the market. I enjoy it all: asparagus, peas, tender lettuces …. yum!
Spring is also the perfect time to start introducing lighter dishes, like salad. And after browsing the beautiful produce at my local store, I was inspired to create this colorful Spring Vegetable Salad.
It’s the perfect way to celebrate warmer spring weather!
Serve this salad for a special occasion, or anytime you’re craving fresh seasonal flavors!
- 2 (14-oz.) cans chickpeas, drained and rinsed
- 2 tbsp. olive oil
- zest from 1 lemon, minced (reserve lemon juice for vinaigrette)
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- juice from 1 lemon
- 1 shallot, minced
- 1 tsp. balsamic vinegar
- 1 small clove garlic, minced
- 1 tsp. sugar
- 6 tbsp. olive oil
- 4 large eggs
- 1 bunch asparagus (about 1 pound), cut into 1-inch pieces
- 1.5 cups sugar snap peas
- 8 baby potatoes (I used purple potatoes, but any variety works)
- 1 head butter Lettuce
- 1 (14-oz.) can quartered artichoke hearts, drained
- 1 bunch radishes, quartered or halved (depending on size)
- 2 small turnips, peeled, quartered, and thinly sliced (1/4-inch thick or less)
- 2 green onions, thinly sliced
- Preheat the oven to 375 degrees. Fill a small and a medium saucepan with salted water; place both on high heat and bring to boil.
- Blot chickpeas dry with a paper towel, then place on a baking sheet covered with parchment paper.
- Bake for 45 to 60 minutes, or until crunchy throughout.
- Toss chickpeas with olive oil, lemon zest, garlic powder, and salt and pepper to taste. Set aside.
- Add lemon juice to a small bowl; combine with minced shallot, balsamic vinegar, garlic, and sugar.
- Slowly whisk in olive oil until vinaigrette is thick; season generously with salt and pepper.
- Add eggs to boiling water in small saucepan, then reduce heat to a simmer and cook for 14 minutes.
- Drain eggs, then cover with cold water and ice cubes.
- When cooled, peel and quarter eggs. Set aside.
- Add asparagus to boiling water in medium saucepan, then cook until asparagus turns bright green, about 1 minute.
- Remove asparagus from water with a slotted spoon. Rinse under cold water and set aside.
- After removing asparagus from water, add sugar snap peas, then cook until peas turn bright green, about 1 minute.
- Remove peas with a slotted spoon and rinse under cold water. Slice peas into 1-inch pieces and set aside.
- Add whole potatoes to the boiling water after removing peas; cook until tender when pierced with a knife.
- Drain potatoes and set aside until cool enough to handle, then quarter or halve the potatoes (depending on their size). Set aside.
- Divide butter lettuce between 4 bowls.
- Place asparagus, peas, potatoes, artichokes, radishes, and turnips in a large bowl, then mix with vinaigrette. Season with additional salt and pepper, if necessary.
- Top lettuce with vegetables. Divide chickpeas between bowls. Add a quartered hard-boiled egg to each bowl and sprinkle salad with green onions.
- Serve immediately. Enjoy!
- The chickpeas are best eaten shortly after roasting, otherwise they will lose their crunch.
- Substitute your favorite vegetables.
- Include fruit for extra sweetness.
- Leave out the eggs for a vegan salad.
- Add your favorite nuts.
- Sprinkle the salad with crumbled cheese (goat or feta would be delicious) for added richness.