Roasted Chickpea Asparagus Salad with Potatoes and Balsamic Vinegar
Vegan roasted asparagus salad with chickpeas, potatoes and balsamic vinegar
Author: Ordinary Vegan
Recipe type: Salad
Serves: 2
Ingredients
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
Instructions
Preheat oven to 425 degrees
Cook the potatoes in boiling water until firm
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.
Make balsamic dressing by whisking balsamic vinegar, ½ lemon juice and drizzle of maple syrup.
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.
Notes
*This would make a nice vegan side dish for Easter
Recipe by Ordinary Vegan at https://ordinaryvegan.net/asparaguschickpeas/