This Spring Salad with Lemon Basil Vinaigrette and Roasted Chickpeas makes 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 Salad.
Spring Salad with Lemon Basil Vinaigrette
This refreshing Spring Vegetable Salad is packed full of crunchy seasonal produce.
Radishes, potatoes, snap peas, asparagus … this delightful salad has it all! And a light Lemon Basil Vinaigrette brightens the whole dish, and the lemony Roasted Chickpeas add a wonderful crunch.
It’s the perfect way to celebrate warmer spring weather!
With all those veggies, this Spring Vegetable Salad is a little more labor-intensive than your usual bagged grocery salad (nothing too crazy though) … but it’s worth it!
This Spring Salad with Lemon Basil Vinaigrette is truly versatile, too! Here are a few tips for making it your own:
- 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.
Serve this Vegetable Salad for a special occasion, or anytime you’re craving fresh seasonal flavors!
This wonderful Spring Salad is the perfect addition to any seasonal meal!
- 2 (14-ounce) cans chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- zest from 1 lemon, minced (reserve lemon juice for vinaigrette)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- juice from 1 lemon
- 1 shallot, minced
- 1 teaspoon balsamic vinegar
- 1 small clove garlic, minced
- 1 teaspoon sugar
- 6 tablespoons extra virgin olive oil
- 4 large eggs
- 1 bunch asparagus, cut into 1-inch pieces
- 1 1/2 cups sugar snap peas
- 8 baby potatoes (I used purple potatoes, but any variety works)
- 1 head butter Lettuce
- 1 (14-ounce) 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, shaking tray halfway through.
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!
Loved this Vegetable Salad?
If you enjoyed this delicious seasonal recipe, you’ll like these ideas, too!
- Watermelon Basil Quinoa Salad
- Greek Quinoa Salad
- Chinese Chopped Salad
- Easy Italian Pasta Salad
- Kale Quinoa Salad with Roasted Sweet Potatoes
- Quick Chopped Salad
Do you have a favorite spring vegetable?