25+ Easy Easter Brunch Salad Recipes to Impress Your Guest

Easter brunch is the perfect occasion to celebrate the arrival of spring with delicious, fresh, and vibrant dishes.

While the main course often steals the spotlight, salads can be the star of your Easter table when prepared with the right balance of flavors, textures, and seasonal ingredients.

From refreshing greens to sweet fruits and hearty vegetables, a good salad can elevate your brunch spread, adding color and variety.

Whether you’re looking for a light, tangy side or a more filling, nutrient-packed option, these 15+ Easter brunch salad recipes are sure to inspire your next gathering.

Each recipe highlights the best of spring produce and is designed to complement your Easter menu while offering something for every palate.

25+ Easy Easter Brunch Salad Recipes to Impress Your Guest

No matter what your Easter brunch looks like, these 25+ Easter brunch salad recipes will add a burst of freshness, flavor, and color to your spread.

With a variety of ingredients—from crisp greens and tender asparagus to sweet fruits and creamy cheeses—you’ll find the perfect salad to complement your main dishes.

Whether you prefer light and refreshing or hearty and satisfying, these salads will ensure your brunch is both delicious and memorable.

So, gather your ingredients, get ready to mix up some vibrant salads, and make this Easter brunch one to remember!

Strawberry Spinach Salad with Honey Poppy Seed Dressing

This Strawberry Spinach Salad is a vibrant and refreshing addition to any Easter brunch table. Combining the sweetness of fresh strawberries with the earthiness of baby spinach, it’s enhanced by a tangy homemade honey poppy seed dressing. The salad is finished with crunchy pecans and creamy feta for a balance of textures and flavors that will delight guests. It’s as visually stunning as it is delicious—perfect for spring celebrations!

Ingredients:

• 6 cups fresh baby spinach
• 1 pint fresh strawberries, hulled and sliced
• ½ cup crumbled feta cheese
• ⅓ cup pecans, toasted
• ¼ red onion, thinly sliced

For the Honey Poppy Seed Dressing:

• ⅓ cup olive oil
• 3 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp poppy seeds
• Pinch of salt

Instructions:

1. In a large salad bowl, combine the spinach, strawberries, feta, pecans, and red onion.
2. In a small bowl, whisk together olive oil, vinegar, honey, Dijon mustard, poppy seeds, and salt until well emulsified.
3. Drizzle the dressing over the salad and toss gently to coat. Serve immediately.

This Strawberry Spinach Salad not only adds a pop of color to your Easter brunch spread but also provides a delightful blend of sweet and savory flavors. It’s a dish that’s as easy to prepare as it is impressive, ensuring you’ll have more time to enjoy the holiday with family and friends.

Spring Pea and Asparagus Salad with Lemon Vinaigrette

Welcome the flavors of spring with this Spring Pea and Asparagus Salad. Bright, crisp asparagus and sweet peas are paired with a zesty lemon vinaigrette, creating a dish that sings of the season. Tossed with radishes, fresh mint, and a sprinkle of Parmesan, this salad is a light and elegant option for an Easter brunch that celebrates freshness.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh or frozen peas
• 4 radishes, thinly sliced
• ¼ cup fresh mint leaves
• ¼ cup shaved Parmesan cheese

For the Lemon Vinaigrette:

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Blanch the asparagus and peas for 2–3 minutes, then transfer to an ice bath to cool. Drain and set aside.
2. In a large salad bowl, combine the asparagus, peas, radishes, mint, and Parmesan.
3. Whisk together the olive oil, lemon juice, lemon zest, honey, salt, and pepper in a small bowl.
4. Drizzle the vinaigrette over the salad and toss gently. Serve chilled or at room temperature.

This Spring Pea and Asparagus Salad is a refreshing addition to your Easter brunch that highlights the best of seasonal produce. With its crisp texture and bright flavors, it pairs wonderfully with rich mains and sweet treats, creating a balanced and memorable dining experience.

Deviled Egg Pasta Salad

Combine two Easter classics—deviled eggs and pasta salad—into one irresistible dish with this Deviled Egg Pasta Salad. Creamy, tangy, and packed with the familiar flavors of deviled eggs, this salad is hearty enough to be a main dish but versatile as a side. Its rich and indulgent profile makes it a comforting centerpiece for your Easter brunch table.

Ingredients:

• 12 oz elbow macaroni
• 6 hard-boiled eggs, chopped
• ⅓ cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp pickle relish
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• 3 green onions, sliced

Instructions:

1. Cook macaroni according to package instructions. Drain and rinse with cold water, then set aside to cool.
2. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, pickle relish, smoked paprika, garlic powder, salt, and pepper.
3. Add the cooked macaroni, chopped eggs, and green onions to the bowl, stirring gently to coat the ingredients evenly.
4. Chill in the refrigerator for at least 30 minutes before serving.

The Deviled Egg Pasta Salad is a creamy, crowd-pleasing addition to your Easter brunch spread. Its nostalgic flavors and rich texture make it a hit with guests of all ages, ensuring it will quickly become a new holiday favorite.

Roasted Beet and Arugula Salad with Goat Cheese and Walnuts

This Roasted Beet and Arugula Salad is a stunning combination of earthy, sweet roasted beets with the peppery bite of arugula. Topped with creamy goat cheese and crunchy walnuts, it’s a salad that brings together a variety of textures and flavors, making it a perfect match for an Easter brunch. The simple balsamic vinaigrette ties the dish together with a touch of tang, making every bite a balanced and delightful experience.

Ingredients:

• 4 medium-sized beets, peeled and diced
• 6 cups fresh arugula
• ½ cup goat cheese, crumbled
• ½ cup walnuts, toasted
• 2 tbsp olive oil
• Salt and pepper to taste

For the Balsamic Vinaigrette:

• 3 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. Roast for 25-30 minutes or until tender, flipping halfway through.
2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
3. In a large salad bowl, combine the roasted beets, arugula, crumbled goat cheese, and toasted walnuts.
4. Drizzle the dressing over the salad and toss gently. Serve immediately.

The Roasted Beet and Arugula Salad is an elegant and refreshing dish that elevates your Easter brunch with its rich, earthy flavors and vibrant colors. Whether as a side or a light main dish, it’s sure to impress your guests and add a touch of sophistication to the occasion.

Grilled Chicken Caesar Salad with Lemon Dressing

This Grilled Chicken Caesar Salad takes the classic Caesar salad to the next level with the addition of perfectly grilled chicken breast. Topped with homemade croutons, shaved Parmesan, and a zesty lemon Caesar dressing, this salad is hearty yet refreshing—ideal for an Easter brunch that needs a more substantial dish. The smoky char from the grilled chicken adds depth, while the tangy dressing ties everything together for a satisfying, balanced bite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 6 cups romaine lettuce, chopped
• 1 cup homemade croutons
• ¼ cup shaved Parmesan cheese

For the Lemon Caesar Dressing:

• 3 tbsp mayonnaise
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp anchovy paste (optional)
• 1 garlic clove, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper and grill for 6-7 minutes per side, until fully cooked. Let rest for a few minutes before slicing thinly.
2. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, anchovy paste, garlic, olive oil, salt, and pepper to create the dressing.
3. In a large salad bowl, combine the chopped romaine lettuce, grilled chicken, croutons, and shaved Parmesan.
4. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

This Grilled Chicken Caesar Salad is the perfect blend of smoky, tangy, and crunchy—an ideal choice for those looking for a more filling yet fresh option at Easter brunch. It’s quick, easy to prepare, and guaranteed to be a crowd favorite that satisfies both light and hearty appetites.

Avocado and Cucumber Salad with Lime Dressing

This Avocado and Cucumber Salad is the ultimate light and refreshing dish for an Easter brunch, with creamy avocado, crisp cucumber, and a tangy lime dressing. The addition of red onion, cilantro, and a sprinkle of chili flakes brings a burst of freshness and flavor that perfectly complements the creamy texture of the avocado. This salad is simple, vibrant, and packed with nutrients—ideal for a spring gathering.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, sliced
• ½ red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• 1 tbsp chili flakes (optional)

For the Lime Dressing:

• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the diced avocado, cucumber slices, red onion, cilantro, and chili flakes (if using).
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

The Avocado and Cucumber Salad is a bright and healthy dish that brings a refreshing kick to your Easter brunch. With its creamy texture and tangy lime dressing, it provides a cool contrast to richer dishes and can be enjoyed by anyone seeking a lighter, nutrient-packed option. It’s a simple yet stunning way to celebrate the season.

Mediterranean Chickpea Salad with Feta and Olives

This Mediterranean Chickpea Salad is a vibrant, hearty dish perfect for Easter brunch. Packed with protein-rich chickpeas, crisp cucumbers, juicy tomatoes, briny olives, and tangy feta, this salad is bursting with Mediterranean flavors. The simple lemon-oregano dressing ties the salad together with a fresh, citrusy zing. This salad is not only a crowd-pleaser but also an excellent make-ahead dish, which makes it perfect for busy holiday mornings.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped

For the Lemon-Oregano Dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, feta, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to coat. Serve immediately or refrigerate for 30 minutes before serving for the flavors to marinate.

The Mediterranean Chickpea Salad brings together a mix of textures and flavors that’s both satisfying and refreshing. It’s a colorful, nutrient-dense dish that’s sure to be a hit at your Easter brunch. This salad is quick to assemble, incredibly versatile, and perfect for those who want a healthy and filling side that complements the other dishes on the table.

Apple and Walnut Salad with Maple Balsamic Vinaigrette

This Apple and Walnut Salad is a delightful balance of sweetness, crunch, and tang, making it a perfect choice for Easter brunch. Crisp apple slices and toasted walnuts combine beautifully with mixed greens, while the maple balsamic vinaigrette adds depth and richness. The combination of flavors makes this salad an elegant addition to your celebration, and it pairs wonderfully with a variety of mains, from savory egg dishes to roasted meats.

Ingredients:

• 4 cups mixed greens (such as arugula, spinach, and baby kale)
• 2 apples, thinly sliced (preferably Granny Smith or Honeycrisp)
• ½ cup walnuts, toasted
• ¼ cup crumbled blue cheese (optional)

For the Maple Balsamic Vinaigrette:

• 3 tbsp balsamic vinegar
• 2 tbsp pure maple syrup
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, apple slices, walnuts, and crumbled blue cheese (if using).
2. In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, Dijon mustard, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to coat. Serve immediately.

The Apple and Walnut Salad offers a delightful combination of flavors and textures that will brighten your Easter brunch table. The sweetness of the apples and maple vinaigrette contrasts beautifully with the crunch of the walnuts, making it an irresistible dish that will leave your guests coming back for more. It’s simple yet elegant, and perfect for those seeking a refreshing side with just the right touch of sweetness.

Roasted Carrot and Quinoa Salad with Tahini Dressing

For a wholesome, nutrient-packed option, try this Roasted Carrot and Quinoa Salad with a creamy tahini dressing. Roasting the carrots brings out their natural sweetness, and the quinoa provides a protein-rich base. With the added flavor from the tahini dressing, which is both creamy and tangy, this salad is a perfect balance of earthy, nutty, and bright flavors. It’s an excellent choice for a hearty and healthy addition to your Easter brunch spread.

Ingredients:

• 4 large carrots, peeled and cut into matchsticks
• 1 cup quinoa, cooked and cooled
• 2 cups baby spinach
• ½ cup chopped fresh parsley
• ¼ cup pumpkin seeds (or sunflower seeds)

For the Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the carrot matchsticks on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until tender and caramelized.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper to make the dressing. Add a bit of water if the dressing is too thick.
3. In a large salad bowl, combine the roasted carrots, cooked quinoa, spinach, parsley, and pumpkin seeds.
4. Drizzle the tahini dressing over the salad and toss gently. Serve warm or at room temperature.

This Roasted Carrot and Quinoa Salad is a delightful and hearty dish that combines fresh, wholesome ingredients with the bold flavors of tahini. The quinoa makes it filling, while the roasted carrots add a touch of sweetness that’s perfectly complemented by the creamy, tangy dressing. It’s a nutritious, satisfying dish that adds a rich, flavorful option to your Easter brunch table.

Citrus and Avocado Salad with Poppy Seed Dressing

The Citrus and Avocado Salad is a vibrant, refreshing dish perfect for springtime, combining the bright flavors of fresh citrus fruits with creamy avocado. The poppy seed dressing adds a subtle sweetness and tang that complements the citrus, while the addition of red onion and mixed greens provides texture and depth. This salad is light yet satisfying and works wonderfully as a side dish for Easter brunch, offering a burst of color and flavor to your spread.

Ingredients:

• 2 large oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 ripe avocado, diced
• 1 small red onion, thinly sliced
• 4 cups mixed greens (such as arugula and spinach)
• 2 tbsp toasted sunflower seeds

For the Poppy Seed Dressing:

• 3 tbsp white wine vinegar
• 2 tbsp honey
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the orange segments, grapefruit segments, avocado, red onion, and mixed greens.
2. In a small bowl, whisk together white wine vinegar, honey, olive oil, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to coat. Sprinkle toasted sunflower seeds on top for extra crunch. Serve immediately.

The Citrus and Avocado Salad is a light, fresh, and energizing dish that brings a burst of citrusy goodness to your Easter brunch. The creamy avocado balances the tartness of the citrus, and the poppy seed dressing adds a touch of sweetness that makes each bite delightful. This colorful salad is not only delicious but also packed with nutrients, making it a perfect springtime side.

Strawberry Spinach Salad with Balsamic Glaze

This Strawberry Spinach Salad is a sweet and savory combination that’s perfect for Easter brunch. The juicy, ripe strawberries pair beautifully with fresh spinach, and the addition of candied pecans and goat cheese creates an irresistible balance of sweet, salty, and creamy flavors. The balsamic glaze ties everything together with its tangy sweetness, making this salad a showstopper at your spring celebration.

Ingredients:

• 4 cups fresh spinach
• 1 ½ cups fresh strawberries, hulled and sliced
• ½ cup goat cheese, crumbled
• ½ cup candied pecans or walnuts
• 2 tbsp balsamic glaze

For the Balsamic Vinaigrette:

• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the spinach, sliced strawberries, goat cheese, and candied pecans.
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper to make the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to combine. Drizzle the balsamic glaze on top just before serving for extra flavor.
4. Serve immediately for the freshest taste.

This Strawberry Spinach Salad is a delightful, light salad with a beautiful balance of flavors and textures. The sweetness of the strawberries and balsamic glaze is complemented by the savory richness of goat cheese and the crunch of candied pecans, creating a dish that is both satisfying and refreshing. It’s perfect for any spring occasion, especially Easter brunch, and is sure to be a hit with your guests.

Roasted Sweet Potato and Kale Salad with Tahini Lemon Dressing

The Roasted Sweet Potato and Kale Salad is a warm and hearty salad that is perfect for adding a touch of comfort to your Easter brunch. Roasting the sweet potatoes brings out their natural sweetness, and when combined with massaged kale, it creates a satisfying base. The creamy tahini lemon dressing adds a rich, tangy contrast, while toasted pumpkin seeds give the salad a delightful crunch. This dish is nutritious, filling, and a great way to incorporate seasonal produce into your brunch spread.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups kale, stemmed and chopped
• ¼ cup pumpkin seeds, toasted
• ¼ cup dried cranberries or pomegranate seeds (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Tahini Lemon Dressing:

• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender and golden brown, flipping halfway through.
2. While the sweet potatoes are roasting, massage the chopped kale with a little olive oil and salt to soften it.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper to make the dressing.
4. In a large salad bowl, combine the roasted sweet potatoes, massaged kale, toasted pumpkin seeds, and dried cranberries (if using).
5. Drizzle the tahini lemon dressing over the salad and toss gently to combine. Serve immediately.

The Roasted Sweet Potato and Kale Salad is a wholesome, satisfying dish that brings warmth and comfort to your Easter brunch. The sweetness of the roasted sweet potatoes pairs wonderfully with the earthy kale and creamy tahini dressing, creating a balanced, flavorful salad. The addition of pumpkin seeds and cranberries adds texture and a touch of sweetness, making this dish a perfect choice for a hearty yet healthy option. It’s sure to be a favorite among those seeking a nourishing side dish for their celebration.

Beetroot and Goat Cheese Salad with Walnuts and Honey Vinaigrette

This Beetroot and Goat Cheese Salad is a beautiful, earthy dish that combines the sweet, roasted flavors of beets with creamy goat cheese and crunchy walnuts. The honey vinaigrette adds a delightful sweetness to balance the richness of the cheese and the earthiness of the beets. The addition of fresh arugula and a sprinkling of fresh herbs gives this salad a vibrant, refreshing twist, making it a perfect choice for your Easter brunch.

Ingredients:

• 4 medium beets, roasted and peeled, sliced
• 2 cups arugula
• ½ cup goat cheese, crumbled
• ¼ cup walnuts, toasted
• Fresh herbs (parsley, thyme, or mint) for garnish

For the Honey Vinaigrette:

• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40-50 minutes or until tender. Allow to cool before peeling and slicing.
2. In a large salad bowl, combine the arugula, sliced beets, crumbled goat cheese, and toasted walnuts.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to coat. Garnish with fresh herbs. Serve immediately.

The Beetroot and Goat Cheese Salad is a colorful and elegant addition to your Easter brunch. The roasted beets’ sweetness pairs beautifully with the tangy goat cheese and crunchy walnuts, while the honey vinaigrette brings all the flavors together in a harmonious balance. This dish is both a feast for the eyes and the palate, making it a standout option that’s perfect for a spring celebration.

Caprese Salad with Fresh Mozzarella, Basil, and Balsamic Reduction

The Caprese Salad is a classic Italian dish that’s perfect for an Easter brunch. Fresh tomatoes, creamy mozzarella, and fragrant basil are combined in a simple yet flavorful salad. The balsamic reduction adds a rich, tangy sweetness, elevating the dish to new heights. This salad is not only quick and easy to prepare, but it’s also light and refreshing—perfect for those who want a light side to accompany heavier brunch dishes.

Ingredients:

• 4 ripe tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1 cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic reduction (store-bought or homemade)
• Salt and pepper to taste

For the Balsamic Reduction (if making homemade):

• 1 cup balsamic vinegar
• 2 tbsp honey or maple syrup

Instructions:

1. To make the balsamic reduction, simmer the balsamic vinegar and honey over medium heat for about 10-15 minutes, stirring occasionally, until it thickens to a syrupy consistency. Allow it to cool.
2. On a large platter, arrange the tomato slices, mozzarella, and fresh basil leaves in alternating layers.
3. Drizzle the olive oil and balsamic reduction over the salad.
4. Season with salt and pepper to taste and serve immediately.

The Caprese Salad is a timeless and refreshing choice for your Easter brunch. The combination of fresh tomatoes, mozzarella, and basil, with the addition of a rich balsamic reduction, creates a harmonious blend of flavors that are both simple and sophisticated. This dish is a crowd-pleaser that adds a touch of elegance to your brunch table while being light enough to enjoy before or alongside heavier dishes.

Roasted Asparagus and Chickpea Salad with Lemon-Tahini Dressing

This Roasted Asparagus and Chickpea Salad is a savory, nutrient-packed dish that combines tender roasted asparagus with protein-rich chickpeas. The lemon-tahini dressing adds a creamy, zesty flavor that brings everything together. This salad is hearty yet light, making it an excellent addition to your Easter brunch. It’s a great way to enjoy seasonal asparagus while providing a fresh, satisfying dish that will leave everyone feeling nourished.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp lemon zest
• Salt and pepper to taste
• Fresh parsley for garnish

For the Lemon-Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the asparagus pieces and chickpeas with olive oil, lemon zest, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast for 20-25 minutes, or until the asparagus is tender and lightly browned.
3. While the vegetables are roasting, whisk together tahini, lemon juice, olive oil, garlic, maple syrup, salt, and pepper to make the dressing.
4. Once the asparagus and chickpeas are roasted, transfer them to a serving platter. Drizzle the lemon-tahini dressing over the top and garnish with fresh parsley. Serve warm or at room temperature.

The Roasted Asparagus and Chickpea Salad is a hearty, nutrient-dense option for Easter brunch that combines earthy roasted asparagus with the creaminess of the tahini dressing. The chickpeas provide protein, making this salad a filling, well-rounded dish. The fresh lemon-tahini dressing adds a tangy kick, tying all the flavors together beautifully. This dish is not only delicious but also packed with vitamins and fiber, making it a great addition to any healthy Easter spread.

Note: More recipes are coming soon!