Asparagus salad with roasted Chickpeas
Salad is not only food for rabbits – it could be the star of your dinner, too. This addictive and light dish will win over even the most obstinate meat lovers.
Salads don't always have to be a side or starter. They also don't have to be made purely with greens. This shaved asparagus salad is as light as springtime, but satisfying enough to be a main meal. The crunchy chickpeas (addictive enough on their own), add such amazing texture and holding power to this "green" salad.
Even though this meal is meat & dairy-free, you won't even notice. It would be a perfect meal for entertaining, knowing anyone at your table could enjoy it, food allergies and all.
SHAVED ASPARAGUS SALAD WITH ROASTED CHICKPEAS, RADISH & LEMON CAPER VINAIGRETTE
2 (15-ounce) cans chickpeas, drained
2 tablespoons olive oil
1 teaspoon sumac powder
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/2 teaspoon sea salt
1.5 lbs asparagus
2 small watermelon radishes, shaved
1 cup microgreens, loosely packed
Lemon Caper Dressing:
1/2 lemon, juiced
1-2 teaspoons capers
1 teaspoon caper liquid
1 garlic clove, minced
1/2 small shallot, minced
Sea salt to taste
Freshly cracked pepper
About 1/4 cup extra virgin olive oil, or to taste
Preheat oven to 400 degrees (°F).
In a mixing bowl, dry chickpeas well. Mix together with spices, salt, pepper and olive oil. Make sure chickpeas are evenly coated. Then, place in an even layer to a foil-lined baking sheet. Bake for 35-40 minutes or until super crispy and browned. Set aside to cool.
Trim the edges off all asparagus stalks. Using a vegetable peeler, shave asparagus, and add to mixing bowl. Continue until all asparagus has been shaved (save the scraps and use for stocks or soup). Using a mandolin or paring knife, shave radishes and add all vegetables to a large mixing bowl. I used watermelon radishes, but feel free to use any radish variety you can find. They're all good! Season with salt and pepper.
In a small jar, add all dressing ingredients and shake until well emulsified/combined. Drizzle dressing over salad, toss well and add to serving bowls. Top with roasted chickpeas, microgreens and flaky sea salt. Serve immediately!