The dressing is a 4 serving recipe, I often make too much and save to for the next couple of days... it only gets better! So if you decide to make 4 salads double the salad ingredients but not the salad dressing. You can also make this for a side dish, it would go great with Chicken or Pork.
1/8cupsBaby Peas- I use frozenthis way I always have some
1/4cupCorn- Also used frozenfresh is great if you have it
Handful Cilantro roughly chopped
1tbspGoat Cheese- Any crumbly cheese would go great here I like Chevere
For the Garbanzo Beans:
1/4cupGarbanzo Beans drained and rinsed
For the Salad Dressing (4 servings):
2tbspSpicy Brown Mustard
Preheat oven to 425 and lightly coat a rimmed baking sheet with cooking spray.
Start with the dressing, you want all the flavors to come together while you work on the rest. All you need to do it whisk all the ingredients together in a small bowl, set aside.
In another small bowl combine the garbanzo beans, oil, garlic powder, salt and pepper. Toss together and move to the lined baking sheet. Place in oven for about 5-10 minutes, quickly shake the tray back and forth to flip the beans from time to time. Once they have started to brown and get crispy on the outside they are done. Remove from oven and leave on the sheet to crisp up a little, the heat of the baking sheet will keep them cooking, so be sure to shake again a couple of times.
While the beans are cooking take out a pretty plate or bowl and add the baby spinach, then the arugula. If you used frozen corn and peas place in a small microwave safe bowl, add just enough water to cover 80% and cook for 1-2 minutes then drain well and add to the salad.
Using a vegetable peeler shred the asparagus into ribbons, I love how these look! Add to the salad along with the shallots, raisins and cilantro. Then drizzle with 1/2 (or less) of the dressing, top with crumbled cheese and the garbanzo beans. Add some freshly ground pepper and you are ready to serve.