Sesame Ginger Chopped Asparagus Salad

This salad is packed with crunch - and punch!

We’re all in dire need of easy lunch ideas right now but easy doesn’t have to mean bland and boring. This salad has a crunchy and punchy flavour that not only celebrates the changing season but has tons of nutrition.




  1. First blanch the asparagus by bringing a medium pot of salted water to a boil.
  2. Add asparagus and cook for 1- 2 minutes, then remove with a slotted spoon. Either rinse in cold water or place in a bowl of ice water.
  3. Once completely cold, dry on a clean towel. Slice the stalks into 2 inch pieces, on the diagonal.
  4. In a medium mixing bowl whisk together all the dressing ingredients and set aside.
  5. In a large bowl add the asparagus, chickpeas, cabbage, carrots, radishes, cucumber, tomatoes, and peppers.
  6. Toss in the dressing, and season with salt and pepper (if desired).
  7. Place the salad in the fridge for an hour or until ready to enjoy.
  8. Top with cilantro, feta cheese or avocado if desired