If you like, this salad a couple of hours ahead so the flavors can blend.  Combine all the ingredients except the asparagus, which should be added at the last minute, and refrigerate.  Bring to room temperature before serving for the best flavor.
 

Serving:  8 (1/2 cup per serving)

Preparation Time : 10 minutes

Cook time: 6 minutes


Ingredients

• 12 spears asparagus, trimmed, trimmed, steamed, and cut crosswise into thirds

• 1 (15 1/2 - ounce) can chickpeas, rinsed and drained

• 1 red pepper, cut into 1-inch squares

DRESSING:

• 4 teaspoons extra-virgin olive oil

• 2 teaspoon red wine vinegar

• 1 teaspoon Asian chili sauce

• 1/4 teaspoon salt

• 1/2 small red onion, very thinly sliced

Directions

• Combine dressing ingredients in a medium bowl.  Let stand 5 minutes.

• Add remaining ingredients and toss well to coat.  Serve at room temperature.

Nutritional Information

• CARBOHYDRATES  - 12 GRAMS  

• NET CARBS - 9.5 GRAMS 

• FIBER -   2.5 GRAMS

• PROTEIN - 2.5 GRAM 

• FAT -  2.5 GRAM 

• CALORIES -  82

TIP:  Chickpeas are a good source of iron, but iron from plant sources (called "nonheme" iron) is not absorbed by the body as readily as iron from animal foods (called "heme" iron).  Foods that are high in vitamin C, such as red peppers, help the body to absorb nonheme iron.