This simple salad recipe uses chickpeas for a protein-rich dish that can serve as a light meal in itself; substitute white beans for chickpeas and balsamic vinegar instead of the lemon juice for a richer flavor. You can also add a tiny bit of garlic and red pepper flakes for added zing.

Serves 4

• 1 pound asparagus
• 1/4 cup extra-virgin olive oil
• Juice from 1/2 medium lemon
• 1 tablespoon finely minced fresh basil
• 3/4 cup coarsely chopped fresh basil leaves
• 1 1/2 cups cooked chickpeas
• 2 cups coarsely chopped baby spinach leaves
• 1 cup small grape tomatoes
• 1 small red onion, thinly sliced
• Shaved Parmesan cheese (optional)

1. Bring a medium pot of water to a boil. Fill a medium bowl with ice and cold water. Cut asparagus on the diagonal into 1/8-inch thick slices. Blanch in boiling salted water for 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice water. Let cool, then drain and pat dry.
2. While asparagus is blanching, whisk together olive oil, lemon juice and basil in a medium bowl. Season with salt and pepper, and set aside.
3. Add asparagus, basil leaves, chickpeas, spinach, tomatoes and onion to bowl. Toss to mix, and season with salt and pepper.
4. To serve, divide salad among four plates. Top with Parmesan cheese, if desired, and serve immediately.