Enjoy great flavor with this Asparagus Chickpea Salad. Add Monterey Jack cheese and Italian dressing to this zesty Asparagus Chickpea Salad.
What You Need
Original recipe yields 10 servings
1 lb. fresh asparagus, cut into 2-inch pieces
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1 red onion, finely chopped (about 1 cup)
4 oz. (1/2 of 8-oz. pkg.) KRAFT Monterey Jack Cheese, cut into 1/4-inch cubes
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh mint leaves
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Let's Make It
Bring water to boil in medium saucepan. Add asparagus; cook 3 min. or until crisp-tender. Drain; immediately immerse asparagus in ice water. Cool completely; drain. Place in large bowl.
Add remaining ingredients; toss lightly.
Serve immediately. Or, cover and refrigerate until ready to serve.
Best of Season
Asparagus is at its peak in the spring. Choose bunches with firm green stalks and compact heads
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.