Asparagus and Chickpea Salad with Grilled Halloumi Cheese | RICARDO

Ingredients

• 1 lb (450 g) asparagus, trimmed and cut into 1-inch (2.5 cm) chunks
• 1 garlic clove, chopped
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) mayonnaise
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) lemon juice
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 1 zucchini, diced small
• 2 blocks (7 oz/200 g each) halloumi cheese, each cut into 6 thick slices
• ½ cup (25 g) fresh basil leaves, coarsely torn