Spring Asparagus Salad
This spring asparagus salad has raw shaved asparagus, roasted chickpeas, and a wonderful lemon vinaigrette.
  1. Preheat oven to 400 degrees. Cut the top off your garlic bulb, drizzle with avocado oil, wrap in tin foil and put on a sheet pan. Put your rinsed, drained and dried chickpeas on the same sheet pan and drizzle with avocado oil, and sprinkle with salt.
  2. Slice the lemon for your salad and place in a single layer between your chickpeas on the sheet pan. I had about 6 slices and used a small lemon. (While the lemon is cooking, its juice will leave a lemony taste to your chickpeas as they roast.) Put the sheet pan in the oven. Roast your chickpeas for about 20 – 30 minutes shaking half way through. Roast your garlic for about 40 minutes.
  3. Put all of your vinaigrette ingredients into a blender and process for about 15-30 seconds or until blended. Taste and lightly salt and pepper as needed.
  4. Rinse your asparagus and snap off the bottom tough part of the stem. Using your vegetable peeler, peal all the asparagus.
  5. Place asparagus on a serving plate or bowl, top with chickpeas and drizzle with vinaigrette. Serve with roasted lemon slices.

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