Chick Pea, Asparagus and Truffle Salad

By • December 4, 2013 0 Comments

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Author Notes: Last time I was doing some retail therapy at Trader Joe's (yup, my retail therapy is done at grocery stores...), I picked up some Black Truffle Oil. It had been a while since I was lucky enough to taste that deliciously musky yet sweet flavour, so I decided to treat myself.
The best thing about an oil like this is you may spend a little more money than you would like, but you really only should use it as a "finishing oil", so you're getting quite a few uses out of it. You only need a little to go a long way. It's a very pungent flavour, and too much can become overkill - and seem like you're trying too hard. Keep it to a light drizzle after the cooking process, and transform your so-so meal into a gourmet dish with just the right amount of pizzazz.
Like quite a few of my salads, just to make them stand out, this one is warm. Given the drastic dip in seasonal temperatures, this salad it perfect for winter.


Serves 3-4

  • 16 ounces organic chick peas, drained and rinsed
  • 1/2 red onion, finely chopped
  • 1 clove garlic, minced
  • 1 bunch asparagus, woody stems removed, cut into bite-size pieces
  • 1/2 lemon, juiced
  • 1 handful flat-leaf parsley, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 drizzle black (or white) truffle oil
  • 1 pinch coarse salt
  • 1 pinch freshly cracked black pepper
  1. In a large skillet, heat some EVOO on medium high heat. When hot, sweat the onions and garlic.
  2. Once the onions and garlic are translucent and fragrant, add in the asparagus, and toss together for about 2 minutes.
  3. When the asparagus are at the doneness you would like, I like my a little more crunchy, add in the chick peas. Combine ingredients together, and let the chick peas heat through.
  4. Add in the lemon juice, parsley, a little salt and pepper - and taste.
  5. Plate up the salad, and drizzle the top with some black truffle oil. Just a little, don't go overboard!

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