Roasted Asparagus Salad with Chickpeas and Potatoes

Name: Roasted Asparagus Salad with Chickpeas and Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 340 grams bunch asparagus (about , trimmed and sliced into 1-inch pieces; 237 milliliters cooked chickpeas; 2 cloves – 3 cloves garlic, unpeeled; 1 small onion, cut into thin wedges; 2 mediums gold or red potatoes, about 10 ounces; 2 servings Salt and freshly ground black pepper, to taste

Roasted Asparagus Salad with Chickpeas and Potatoes might be just the main course you are searching for. This recipe makes 2 servings with 344 calories, 16g of protein, and 3g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Easter will be even more special with this recipe. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up salt and pepper, onion, garlic, and a few other things to make it today. To use up the chickpeas you could follow this main course with the Allergen-free Brownies as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Place in a large serving bowl along with the chickpeas. While the potatoes are cooking, spread the asparagus on a baking sheet and sprinkle the onion over it. In a corner of the sheet, place the unpeeled garlic cloves. Roast until asparagus is tender yet still crisp, about 15 minutes, stirring once after 7 minutes.

Ingredients you will need

Whole Garlic Cloves

Asparagus

Chickpeas

Potato

Spread

Onion

Equipment you will use

Baking Sheet

Bowl

Remove from oven. Set the garlic aside to cool for a few minutes and put the asparagus into the bowl with the potatoes. When the garlic is cool, peel it and place it in a small bowl. Mash it well with a fork; then stir in the salad dressing.

Ingredients you will need

Salad Dressing