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Bread salad with green asparagus and chickpeas


Wash the asparagus and cut off about 1 cm at the bottom, then peel if necessary. Brush with oil and grill for about 15 minutes, turning several times. Or place in the oven at 180 degrees top and bottom heat for 20 minutes. Meanwhile, drizzle the bread with some oil and grill or toast in the oven until crispy. Then cut into cubes. Mix all the ingredients for the dressing. Cut the asparagus into ca. 3 cm long pieces. Cut the spring onion into small pieces. Drain the chickpeas. Put all the ingredients in a large salad bowl and pour over the dressing and mix.


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