Roasted Chickpea Asparagus Salad with Potatoes and Balsamic Vinegar

March 26, 2013

Roasted Asparagus & chickpea

What do you do when you're hungry, busy and don't have time to shop? My answer is to stare into my refrigerator and try to create something.

Today I had three ingredients – asparagus, some potatoes, and basil. Didn't sound like much of a meal until I remembered I had cooked chickpeas and viola! A quick, low-fat, high-protein, roasted chickpea asparagus salad.

Now how about the health benefits? Where do I begin? There are so many health benefits!

Eating chickpeas provide you with the perfect amount of protein. Each cup of cooked garbanzo beans contains 15 grams.  Chickpeas are also a rich source of dietary fiber. Chickpeas also contain vitamins and minerals and significantly boost your intake of manganese and folate.

The asparagus in this chickpeas asparagus salad adds an excellent source of vitamin K. People don't talk about vitamin K often, but it is an essential nutrient necessary for responding to injuries by regulating normal blood clotting. It also assists in transporting calcium through the body. Vitamin K can also

So not only is this humble dish delicious, it contains some of the healthiest foods on the planet.

Hope you enjoy this roasted chickpea asparagus salad as much as I did. If you love chickpeas as much as I do, you will probably love this Chickpea Stew with Spinach, Lemon, Mint Leaves and Red Pepper Puree, Chickpea Soup with Cabbage, Tomatoes and Basil, and my One-Pot Chickpea Cauliflower Stew.

Roasted Chickpea Asparagus Salad with Potatoes and Balsamic Vinegar

Roasted Chickpea Asparagus Salad with Potatoes and Balsamic Vinegar
Vegan roasted asparagus salad with chickpeas, potatoes and balsamic vinegar
Recipe type: Salad
Serves: 2
  • 2 medium red potatoes, cut into 1½ inch chunks
  • 1 cup cooked chickpeas
  • 1 bunch asparagus, trimmed and sliced into 1½ inch pieces (around 10-12 spears)
  • ½ small red union, cut into thin slices
  • 2 cloves garlic, un-peeled
  • 3 tbsp balsamic vinegar
  • ½ lemon squeezed
  • drizzle of maple syrup
  • salt & pepper to taste
  • sprinkle red pepper flakes
  • handful fresh basil, chopped
  1. Preheat oven to 425 degrees
  2. Cook the potatoes in boiling water until firm
  3. Spread the asparagus on a baking sheet and sprinkle onion over it. In the corner of the sheet, place the unreeled garlic cloves. Roast until asparagus is tender but still crisp, about 10-15 minutes, stirring once. Remove from oven.
  4. Make balsamic dressing by whisking balsamic vinegar, ½ lemon juice and drizzle of maple syrup.
  5. Add chickpeas to large frying pan. Add half the balsamic vinegar and cook until warm & a little sticky. Add asparagus, onion, potatoes and remaining dressing. Use a small knife and cut the skin around each garlic clove. Squeeze the roasted garlic cloves out of their skins into the frying pan. Toss and remain over heat another 2-3 minutes until everything is hot. Season with salt, pepper & red pepper flakes. Throw some fresh basil on top. I like to squeeze some fresh lemon on top.
*This would make a nice vegan side dish for Easter


2 thoughts on “Roasted Chickpea Asparagus Salad with Potatoes and Balsamic Vinegar

  1. Just made this tonight and LOVED it!
    Made just a few adjustments: almost doubled the recipe but made the same amount of dressing; roasted the garlic, asparagus, red onion, and potatoes; and let the chickpeas sizzle a bit in my skillet (without the dressing) with a bit of coconut oil before adding it all together.
    Sooo good!

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