Looking for a light and fresh asparagus salad? This one is perfect. It’s packed with silky-sweet roasted red peppers, fresh mozzarella, a lip-smacking vinaigrette, and for the ultimate secret ingredient: smashed pita chips.
I have the unfortunate ability to remember every meal that I’ve ever eaten.
Perhaps you can relate?
It’s a curse really. My brain is riddled with recipes. Chances are, if I’ve ever dined with you, I’ll remember what you ate too.
So years ago, I had a version of this asparagus salad at a restaurant, and it was delicious. A bag of pita chips (Stacy’s to be exact) triggered my memory and then this little creation was born.
How to Make Asparagus Salad
Step #1: Grill Asparagus
For the base, I’m using fat asparagus stalks.
They’re perfect for grilling, and I prefer theme to the skinny ones. It’s still too cold to grill outside, so I used my trusty old griddle pan to get the job done. That char-grilled flavor is worth smoking out the kitchen.
Step #2: Chop Peppers
Roasted peppers also make an appearance in this dish.
I usually have 1 or 2 jars lying around in my pantry. Oh wait, I don’t have a pantry. I have jam packed, stuffed to the brim cabinets. That’s where they live.
See how I use them here + here.
Step #3: Add Mozzarella
And then for my latest find, fresh mozzarella pearls.
I’ve never seen these pearls before in my life! For that reason, you probably won’t be able to find them either. It was a chance find in a grocery store that I never, ever shop in.
They’re super cute, just the right size, and taste just as good as they look.
Whole chopped mozzarella will work too.
Too cute, right? Told you.
Oh, and the pita chips! You know, the crunchy smashed bits I forgot to photograph?
Obviously the star of the show, here. I’m telling you, they are the best thing that has ever happened to a chopped asparagus salad.
Tips:
- If you don’t keep an eye on them, it is very easy to overcook asparagus. It is best to undercook them slightly as they will continue to cook once removed from the grill.
- Everything can be prepped in advance, including the vinaigrette up to 2 days.
- I like to use Stacy’s Pita Chips or Trader Joe’s brand.
Chopped asparagus salad with smashed pita chips
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 4
- Category: Salads
Description
Looking for a light and fresh asparagus salad? This one is perfect. It’s packed with silky-sweet roasted red peppers, fresh mozzarella, a lip-smacking vinaigrette, and for the ultimate secret ingredient: smashed pita chips.
Ingredients
Vinaigrette
¼ c. balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
¼ garlic clove
½ c. olive oil
Salad
1 bunch medium- fat asparagus stalks
1x 14 oz. can of chickpeas
½ c. diced roasted peppers (I used red + yellow)
¾ c. fresh mozzarella ‘pearls’ or whole mozzarella diced
olive oil
salt + pepper
Garnish
2 handfuls of pita chips (I used Stacy’s brand)
½ c. crumbled goat cheese
Instructions
To make the vinaigrette, add all of the ingredients to a blender and process until smooth. Season with salt and pepper to taste.
Trim the woody ends off of the asparagus. Add the stalks to a large bowl and drizzle lightly with olive oil. Season with salt + pepper.
Warm a griddle pan or outdoor grill over moderate heat. Grill the asparagus until crisp tender, about 2-3 minutes per side depending on how thick they are. Transfer to a cutting board and dice into 1/2 inch pieces. *See note below.
Rinse and drain the chickpeas. Set aside. Remove the roasted peppers from the jar and pat dry with paper towels to remove the extra moisture. Dice into 1/2 inch pieces.
To a large salad bowl, add the asparagus, chickpeas, and peppers. Drizzle with vinaigrette and toss gently to combine. Taste the salad and season with salt and pepper if needed.
Right before serving, add the mozzarella and crumbled goat cheese. Gently smash the pita chips and crumble over the top.
Serve with extra vinaigrette on the side.
Notes
* If you don’t keep an eye on them, it is very easy to overcook asparagus. It is best to undercook them slightly as they will continue to cook once removed from the grill.
Keywords: asparagus, asparagus recipes, asparagus salad, spring recipes
Comments
Gwen @SimplyHealthyFamily says
I adore grilled veggies and usually just eat them a la mode. I’m drooling over this salad! Adding mozz & chickpeas is perfect! Love the vinegraitte as well.
Sandra says
How much fun. Those mozzarella purls are so adorable, but I must say that the goat cheese is more of my kinda thing :) I can’t wait for asparagus to pop up and I’m totally with ya on the smoking out the kitchen to grill up some veggies.
Laney (Ortensia Blu) says
What a beautiful salad! Now on the lookout for the tiny mozzarelle – thanks for the tip! And Stacy’s pita chips – should we discuss the difference between the amazing ones from Costco vs the meh ones from a regular grocery store?
Alessandra (DinnerinVenice) says
Amazing!! I love the pearls of mozzarella , this is just delicious looking.
Adri says
What a great recipe. I can just imagine sitting down with a little bowl of this nestled in my hand and going to town. All the texture! The crunch! Gotta love it. Well done!
laurasmess says
I’m glad that I’m not the only one with a ridiculous memory for food Emilie! My husband thinks I’m a bit of a weirdo as I always remember what we ate at each restaurant months afterwards! Love the look of this charred asparagus salad. The mozzarella pearls are gorgeous and I love the idea of the crunchy smashed pita with the soft cheese and chickpeas. I will definitely give this a go (it was a worthy recipe to remember!) xxx
Barb Bamber says
It’s so great that salad season is just starting up here in Canada. We hit 17C today (woohoo) and that means salads! Fresh veggies! I will try this one, we have those little pearls at Safeway here:)
★★★★★
Pam Green says
You are such a great recipe-creator! A true chef! Those little mozzarella balls looks insanely cute and delicious. I would never have thought to do a sort of bread salad with pita chips but it totally makes sense. Yum!
★★★★★
Emilie says
Hi Daniela! I think you will really like the combination of mozzarella with chickpeas- it’s lovely! And if you can get your hands on the fresh mozzarella pearls, even better. They’re exactly the same size as a chickpea! I couldn’t stop eating them out of the tub while making this. They’re incredibly good. I hope you enjoy the recipe :)
Daniela @ FoodrecipesHQ says
Oh my gosh, this is definitely the salad of my dreams! I’ve never combined mozzarella with chickpeas, I think is a fantastic idea!
★★★★★
cheri says
What a clever combination, love your grilled veggie combination with the creaminess of the mozzarella and the crunchy chips!
Emilie says
Hi Cheri! Thank you! Whenever I make a chopped salad, I try to play around with different textures and flavors- half the time it’s based on whatever I have in the fridge. The chips have to be my favorite addition though! Thank for stopping by :)
Laura (Tutti Dolci) says
Gorgeous salad, love the char-grilled veggies!
Emilie says
Me too! It’s probably my favorite way to eat them :)