Ingredients   
2 bunches asparagus, sliced thinly lengthwise and chopped
1x 400g can of chickpeas, drained and rinsed
¼ cup almonds or nuts of choice
1 cup parsley, roughly chopped

Dressing
2 tablespoons honey
2 tablespoons red wine vinegar
Small pinch salt
¼ teaspoon black pepper
3 tablespoons olive oil

Method

Add salad ingredients to a salad bowl or serving plate

Add salad dressing ingredients to a small bowl and mix together

Pour dressing over the salad and gently toss to coat. Serve fresh