Summer Salad with Asparagus


  • 2 carrots
  • 1 green zucchini
  • 5 sprigs of asparagus
  • 1 cup boiled chickpeas

For sauce:

  • 2 cloves of garlic
  • juice of 1 lemon
  • 1/2 tea glass of olive oil
  • Salt
  • dried mint
  • Oregano


Steam asparagus, carrots and zucchini separately.

After cutting into equal lengths, place them on a serving plate.

Add boiled chickpeas on top.

Mix crushed garlic, olive oil, lemon juice and spices in a bowl and pour over the salad.

Mix well and serve.

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