Spring greens salad



1 bunch
baby asparagus, trimmed and cut diagonally in 2-inch pieces
1 cup
fresh peas, or Crisp Roasted Chickpeas with Cricket Powder
baby cucumbers, peeled in thin ribbons
red or watermelon radishes, thinly sliced
1 head
butter or Boston lettuce, leaves separated
1 cup


1/4 cup
apple cider vinegar
1 1/2 tsp
1 tsp
Dijon mustard
1/2 tsp
minced garlic
1/3 cup
1 1/2 tbsp
chopped dill
1 1/2 tbsp
chopped mint
1 1/2 tbsp
chopped chives
1/2 tsp
1/4 tsp

Crisp Roasted Chickpeas with Cricket Powder

540 mL can
chickpeas, drained and rinsed
2 tbsp
1/4 tsp


  • BRING a saucepan of water to a boil. Add 1 tsp salt, then asparagus. Cook until tender-crisp, 1 to 2 min. Add peas halfway through. Drain and rinse with cold water. Pat dry with paper towel.
  • COMBINE cucumbers, radishes, peas, asparagus and lettuce on four plates.


  • WHIRL vinegar with honey, Dijon and garlic in a blender. Gradually pour oil through the spout while blending, until smooth. Add dill, mint, chives, salt and pepper, and blend until combined. Drizzle over salad and toss until coated. Top with chickpeas and mint.

Crisp Roasted Chickpeas with Cricket Powder:

  • POSITION rack in centre of oven, then preheat to 400F. Pat chickpeas dry with paper towel.
  • WHISK oil with cricket powder and salt in a medium bowl. Stir in chickpeas until well-coated. Spread out in a single layer on a large baking sheet.
  • ROAST, gently shaking sheet halfway through, until golden and crisp, 25-30 min. Transfer to a bowl to cool slightly.

If you’d prefer fresh peas over chickpeas, add 1/2 tsp of cricket powder to the vinaigrette for a touch of umami.


Calories 301, Protein 6 g, Carbohydrates 19 g, Fat 23 g, Fibre 6 g, Sodium 605 mg.
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