Mediterranean Chickpea Fattoush

Ingredients:

Salad:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup radish, thinly sliced
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh mint (optional)
• ¼ cup shelled pistachios, roughly chopped
• 2 pieces of pita bread, toasted and broken into pieces
• Salt and pepper, to taste

Dressing:

• 3 tbsp Lemon Olive Oil
• 2 tbsp Oregano White Balsamic
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• Salt and freshly cracked black pepper, to taste

Instructions:

• Preheat oven to 400ºF. Toss asparagus with a drizzle of Lemon Olive Oil, salt, and pepper. Roast on a baking sheet for 10–12 minutes, until just tender and slightly crisp.
• In a small bowl or jar, whisk together the Lemon Olive Oil, Oregano White Balsamic, garlic, Dijon mustard, salt, and pepper until well combined.
• In a large bowl, combine chickpeas, roasted asparagus, radishes, herbs, pistachios, and pita chips. Drizzle the dressing over the top and toss to coat evenly.
• Enjoy immediately, or let it sit for 10–15 minutes to let the flavors meld. Serve as a hearty side or a light main dish.