Ingredients: 

• 1 medium sized octopus (1-2 lbs/around 1 kg)
• 1 cup canned chick peas, rinsed and drained
• 1 cup asparagus tips
• 1 cup baby romaine leaves (you can substitute spinach leaves)
• 4-6 tbsp olive oil
• 1 tbsp balsamic vinegar or glaze
• Salt and pepper to taste 

1. Boil octopus in a large pot of water for 20-30 minutes until tender. Remove from water and let cool. 
2. Once cooled, cut tentacles into pieces about 2cm thick. 
3. Sautée asparagus tips in 2 tbsp olive oil until tender but still crisp (about 5 min). You may need to add a tablespoon of water at a time if needed. Set aside. 
4. Rinse and drain canned chick peas. Combine with cooled asparagus and octopus in a bowl. Add olive oil and balsamic vinegar dressing. Salt to taste.
5. Serve chilled or at room temperature on top of a bed of romaine leaves and spoon some of the dressing over the lettuce as well. You can adds our favourite salad toppings if you wish (hemp hearts, dried fruits, nuts, crumbled cheese etc.).