I never know what kind of title to give to a recipe that has many “important” ingredients…In the end I always end up listing mentioned ingredients š
Thus I present to you Asparagus Potato Chickpeas Salad, quite the mouthful name, I know…I’m open for suggestions!
I don’t even have much to say about this recipe, no special story of childhood, forbidden love or anything else, it’s just a combination of foods I decided would go good together!
Asparagus Potato Chickpeas SaladĀ
Inspired by OhSheGlows
5-6 medium sized potatoes
2 tbsp olive oil
1/2 tsp salt
dash pepper
a dozen asparagus spears, cut in 1″ bits
1 14-oz can chickpeas
1 tbsp olive oil
dash of salt
DRESSING
1 tbsp olive oil
2 tbsp lemon juice
1 1/2 tsp mustard
1 tbsp nutritional yeast
2 pinches salt
dash of black pepper
Pre-heat oven to 400 F.
Dice potatoes, place in a pan on a baking sheet with the oil, salt and pepper.
Cook per approximately 30-40 minutes, stirring them halfway through.
Cook the asparagus in a skillet in half a cup of water and some salt on medium flame for 10-15 minutes until tender. Add water if needed.
Meanwhile in a pan place the chickpeas, oil and salt and cook on medium-high for 5-10 minutes until golden brown. If the flame is to high, they’ll pop and jump at the beginning, so don’t stay too close!
For the dressing, combine all ingredients in a bowl and mix well.
Now that you have all your ingredients, mix and enjoy!
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