Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 bunch asparagus, trimmed, cut into 3cm pieces
- 1 cup small basil leaves
- 2 Lebanese cucumbers, diced
- 1 small red onion, thinly sliced
- 3 Lebanese bread
- 5milliliter virgin olive oil spray
- 1/4 cup extra virgin olive oil
- 420grams can chickpeas no added salt, drained, rinsed
- 2tablespoons lemon juice
- 100grams feta, crumbled
- 2 punnet solanato tomatoes, halved
Nutrition per serving
1970kJ / 470Cal
1970 Kilojoules or 470 Calories
23% of daily energy intake*
Protein
14.9grams
Fat
20.7grams
Carbs
40.0grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C.
Step 2 of 4
Spread chickpeas onto a baking tray. Spray both sides of bread with oil and lay on a second tray. Transfer trays to the oven and roast for 10 minutes. Remove tray with bread and cook chickpeas for a further 10 minutes or until golden. Cool chickpeas for 5 minutes, then squash with a masher.
Step 3 of 4
Cook asparagus in boiling water for 2 minutes or until just tender. Drain and rinse in cold water.
Step 4 of 4
Place cucumber, tomato, onion, feta, basil leaves, asparagus and chickpeas in a large bowl. Whisk oil, lemon juice, salt and pepper in a jug. Drizzle over salad and stir to combine. Tear toasted bread into pieces and serve with salad.
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