Fresh Spring Salad

Welcome the spring season with this easy salad recipe. It features a bright lemon dill dressing tossed with leafy greens, crunchy asparagus, and creamy vegan feta. 


Lemon Dill Vinaigrette: lemon juice olive oil dijon mustard maple syrup salt and pepper garlic powder fresh dill

©Kirsten Nunez

Spring Salad: arugula chickpeas peas radishes cucumber red onion vegan feta farro

Step 1:

Combine the lemon dill dressing ingredients in a bowl. Taste and add more spices as needed. Whisk well, then chill in the refrigerator for at least 15 minutes.

©Kirsten Nunez


If roasting the chickpeas, preheat the oven to 425°F. Line a baking dish with parchment paper. Toss the chickpeas with avocado oil and season with salt and pepper, then add to the dish.

Step 2:

©Kirsten Nunez

Roast the chickpeas for 30 minutes or until golden brown and crunchy.

Step 3:

©Kirsten Nunez

Next, blanch the asparagus. Bring a pot of water to a boil, and place a strainer in the pot. Add the asparagus and cook for 3 minutes or until bright green and tender. Place in an ice bath.

Step 4:

©Kirsten Nunez

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