Salads

Bread salad with green asparagus and chickpeas

Name: Bread salad with green asparagus and chickpeas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: For 4-6 servings
Ingredients: approx. 400 g green asparagus; Rapunzel olive oil extra virgin; 3 thick slices of bread; 400 g Rapunzel chickpeas canned; 3 large tomatoes or 6 small ones; 2 spring onions; 2 tbsp Rapunzel capers in brine; juice of ½ lemon; 3 tbsp Rapunzel vinegar Aceto Balsamico di Modena I.G.P. (Speciale); 3 tbsp Rapunzel olive oil extra virgin; 2 tbsp Rapunzel OXYGUARD® Omega 3-6-9 oil virgin; 1 tsp Rapunzel maple syrup grade A; ½ tsp Rapunzel sea salt, Atlantic; pepper

Justina und Livi

50 Min.

For 4-6 servings

Vegan

Info

Perptime 30 Min.
Baketime 20 Min.

Ingredients

Portions

approx. 400 g green asparagus
Olive oil extra virgin
3 thick slices of bread
400 g Rapunzel chickpeas canned
3 large tomatoes or 6 small ones
2 spring onions
2 Capers in brine

For the dressing:

juice of ½ lemon
3 Aceto Balsamico di Modena I.G.P., Speciale
3 Olive oil extra virgin
2 tbsp Rapunzel OXYGUARD® Omega 3-6-9 oil virgin
1 Maple syrup grade A
1 Atlantic sea salt fine
pepper

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Wash the asparagus and cut off about 1 cm at the bottom, then peel if necessary. Brush with oil and grill for about 15 minutes, turning several times. Or place in the oven at 180 degrees top and bottom heat for 20 minutes. Meanwhile, drizzle the bread with some oil and grill or toast in the oven until crispy. Then cut into cubes. Mix all the ingredients for the dressing. Cut the asparagus into ca. 3 cm long pieces. Cut the spring onion into small pieces. Drain the chickpeas. Put all the ingredients in a large salad bowl and pour over the dressing and mix.

USED RAPUNZEL PRODUCTS

OXYGUARD® Omega 3-6-9 oil virgin

Olive oil extra virgin

Capers in brine

Aceto Balsamico di Modena I.G.P., Speciale

Maple syrup grade A