Roasted Chickpea and Asparagus Salad
Servings: 4
Ingredients
- 2 398ml can chickpeas (garbanzos) drained and roasted
- 6 thick asparagus spears raw, shaved
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1 Thai chili pepper sliced thin
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- salt and pepper
- 1 wedge Manchego or parmesan cheese shaved pieces
Instructions
- Add shaved asparagus, cilantro, mint, chili pepper, olive oil, lemon juice, honey, plus a pinch each of salt and pepper in a bowl and toss to combine. Serve family style or divide between serving plates. Top with roasted chickpeas and shaved cheese to serve.