This chickpea salad can be served 3 different ways. Serve it on crostini as an appetizer, on a slice of toast for lunch or as a tasty side dish at a picnic or barbeque. You won't miss the mayo in this recipe!
INGREDIENTS:
1 bunch of asparagus
1 celery stalk diced, 1/4 cup
1/4 red pepper, 1/4 cup
1 jalapeno, seeded and minced
2 green onions, white and green parts, thinly sliced
1 can drained rinsed chickpeas (540 ml)
1/4 cup chopped fresh cilantro
FOR THE DRESSING:
1 large ripe avocado
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
salt and pepper to taste
smoked paprika for finishing (optional)
METHOD:
1. GRILL ASPARAGUS
Preheat oven to 400F.
On a cooking sheet, spread out asparagus, drizzle with grapeseed oil (a couple of tablespoons), salt and pepper. Roast for 5 minutes. Cool and chop into 2 inch pieces.
2. PREPARE DRESSING
In a medium size bowl, add peeled pitted avocado, lemon juice, lime juice, vinegar, extra virgin olive oil, Dijon mustard, honey, salt and pepper. Mash with a potato masher and then whisk until creamy and smooth.
3. ASSEMBLING the SALAD
In a large bowl, combine the chickpeas, asparagus, green onion, jalapeno, red pepper, celery, cilantro and dressing. Toss gently and serve sprinkled with smoked paprika.
1. Do not overcook the asparagus.
2. Let asparagus cool/come to room temperature before adding to the other ingredients.
3. You can also grill the asparagus instead of roasting in the oven.
4. I only use grapeseed oil whenever I am grilling or roasting at a high heat. Olive oil will smoke if used above 350F.
5. The heat in a jalapeno is in the ribs and seeds. If you like it spicy do not seed.
6. Cilantro is a delicate herb and can only be sliced or chopped once, do not mince or it will blacken.
7. You can substitute the chickpeas with cooked cubed potatoes and make a mayo free/low fat potato salad.
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