In a covered pot fitted with a steamer basket, heat about 1 inch of water over high until it comes to a boil.
Once the water has boiled, place the asparagus in the steamer basket. Cover and steam until the asparagus is just barely tender, about 2 minutes. The asparagus should have a little crunch. Transfer immediately to ice water to cool. Drain and transfer to a large mixing bowl.
In the large mixing bowl, place in the broccoli florets, kidney beans, chickpeas, diced spring onion, diced pepper, parsley, mint and dill.
Stir in the cooked chicken, almonds and mix until all ingredients are combined.
In another bowl, whisk the olive oil, zest of the lemon, lemon juice, minced garlic clove, and dijon mustard. Salt and pepper to taste.
Pour the dressing over the salad and toss to combine.
Serve and enjoy.
