Summer Veggie Salad with Asparagus and Fava Beans

Name: Summer Veggie Salad with Asparagus and Fava Beans
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American, Mediterranean
Ingredients: 1 clove garlic (minced); 1 tablespoon juice of ½ a lemon (about 15ml); 2 tablespoons whole grain mustard; 4 tablespoons extra virgin olive oil (¼ cup / 60ml); 1 tablespoon apple cider vinegar; 1-2 tablespoons balsamic vinegar (or more to taste); 1 pinch flaky sea salt (to taste); 1 pinch freshly ground black pepper (to taste); 2 large zucchinis (about 400g / 14 oz total); 1 bunch asparagus (about 225g / 8 oz, woody ends trimmed); 2 cups fresh fava beans or English peas (300g / 10 oz, shelled); 7 oz of a 14-oz (400g) can of chickpeas (garbanzo beans) (drained and rinsed); ¼ cup crumbled feta cheese (30g)

Instructions

Prep:20minCook:10min

This summer veggie salad pairs blanched asparagus and fava beans with zucchini ribbons, chickpeas, and a tangy whole grain mustard dressing. It's make-ahead friendly, naturally light, and works beautifully as a side dish or a standalone vegetarian meal. Fresh, vibrant, and ready in about 30 minutes.

Updated at: Thu, 09 Jul 2026 00:08:58 GMT