Spelt salad with asparagus, tomatoes, chickpeas and basil

• 10 minutes to prepare • 25 minutes to cook • Serves 4

 

10 MINUTES

 

Today, I’m excited to share a fresh and vibrant dish that’s perfect for spring — a hearty yet light spelt salad with asparagus, chickpeas, tomatoes, and basil sauce. This salad combines the wholesome goodness of spelt, a nutritious ancient grain, with a medley of fresh vegetables and aromatic herbs, creating a perfect balance of flavors and textures.

The star ingredients — tender asparagus, creamy chickpeas, and ripe cherry tomatoes — bring a colorful and satisfying crunch, while the basil sauce adds a fragrant, herbal kick that ties everything together beautifully. This dish is not only easy to prepare but also versatile, making it ideal for a quick lunch, a picnic, or a side dish for your dinner table.
What I love most about this salad is how it celebrates the fresh bounty of vegetables and herbs, giving a boost of energy and nutrition in every bite. Plus, it can be made ahead, making it perfect for busy days when you want a wholesome meal with minimal effort. Let’s dive into this delicious, nourishing recipe!!

Here are ingredients for the 4-serving recipe:

280 g spelt 

15 cherry tomatoes

2 peppers

20 leaves basil

230 g boiled chickpeas

400 g asparagus

EVO oil 

salt

1. Rinse the asparagus under cool water to remove any grit. Snap off the bottom inch using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins
2. Peel asparagus' tough outer skin. Cut the stems into pieces while leaving the tips whole
3. Boil them in salted water for five minutes. Then place them in a cold bath
4. Cook the spelt: add the grains to the pressure cooker, along with 1 liter of water and close the lid securely. Bring the cooker to high pressure, and begin timing. The spelt will need 15 minutes since now to be ready
5. Meanwhile, wash tomatoes, and basil leaves under running water. Chop them and keep it aside
6. In a blender, add basil leaves and 2 tablespoons of oil, to create a smooth basil sauce
7. After the 15-minutes cooking time of spelt grains has passed, let the pressure come down naturally. Once the pressure has dropped, open the lid and check if it is done. If it is, drain the spelt and drop cold water on it. Then, collect it up in a salad bowl
8. In a small bowl pour 2 tablespoons of EVO oil, add the basil sauce, a pinch of salt and stir to mix
9. Add tomatoes, asparagus and chickpeas to the boiled spelt. Mix well
10. Before serving, top with fresh basil leaves, chopped..enjoy!

In the table below Nutrition Facts are detailed for this appetizer. Data is provided per serving.