I often find inspiration for new recipes in omnivore recipes that I find online, which is exactly how this dish came about. I saw a recipe for a salmon dish on Epicurious, and the flavors really spoke to me. With the mixture of lemon juice, asparagus and escarole, the dish seemed perfect for spring. It was easy to veganize with the use of chickpeas, which is one of my go-to proteins for warm weather salads.
The potatoes and chickpeas in this salad make this salad hearty enough to be a meal on it’s own. It’s also the perfect side dish for lunchtime sandwiches as well as grilled veggie burgers. It’s a great dish to take to picnics or to potlucks, and I’m sure it’ll be making an appearance at a summertime potluck in my backyard soon!
Lemony Chickpea and Escarole Salad
- ½ pound small new potatoes cut in half
- 1 bunch asparagus tough ends trimmed and chopped
- ¼ cup lemon juice
- ¼ cup fresh dill chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons lemon zest
- 1 teaspoon oregano
- ½ teaspoon sea salt
- ½ of a small head escarole chopped (about 4 cups)
- 1 ½ cups cooked chickpeas
- ½ cup roasted red peppers chopped
- ¼ cup Walnut Parmesan optional
Add about 2 inches of water to large pot and fit the pot with a steamer basket. Cover the pot and bring the water to a boil. Once the water is boiling, lower the heat, and place the potatoes in the basket. Steam until they are not-quite fork tender, 10-15 minutes.
Add the asparagus to the steamer basket and continue to steam until the potatoes are fork-tender and the asparagus is crisp-tender, about 5 minutes.
While the potatoes and asparagus are cooking, whisk together the lemon juice, olive oil, dill, lemon zest oregano, and sea salt in a small bowl.
In a large mixing bowl, toss half of off the dressing with the escarole. Transfer it to a serving platter or large salad bowl.
Place the cooked potatoes and asparagus in the mixing bowl, along with the chickpeas and roasted red pepper. Pour on the rest of the dressing, and toss to coat. Transfer the vegetable mixture to the platter with escarole.
Top with Walnut Parmesan, if using.