Grilled Asparagus Salad with Herbed Dressing
(Makes 4 servings)
- 1 14-ounce can chickpeas
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon cayenne pepper
Dressing and Salad:
- 1 garlic clove
- 4 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon caster sugar
- 1/3 cup plus 2 teaspoons sunflower oil
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 2 bunches asparagus, woody ends trimmed
- 1 avocado, peeled, pitted, sliced
- 2 cups baby arugula
To Make Fried Chickpeas
Reserve 1/4 cup of liquid from can of chickpeas (this is called aquafaba); discard or reserve remaining aquafaba for another use. Rinse, drain, and thoroughly pat dry chickpeas.
Heat oil in large skillet over medium-high heat. Add chickpeas and sauté, stirring frequently, until golden and crispy, 15 to 20 minutes.
Using slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in small bowl and toss with cayenne and salt.
To Make Dressing
In blender, blend reserved 1/4 cup aquafaba, garlic, lemon juice, salt, and sugar. Blending on low, slowly add 1/3 cup sunflower oil in thin steady stream until smooth and creamy. Season with salt and pepper. Transfer to bowl and mix in chives and parsley.
To Grill Asparagus
Preheat barbecue to high heat. In large bowl, toss asparagus with the 2 teaspoons oil. Season with salt and pepper. Barbecue asparagus, turning as needed, for about 3 minutes, or until charred but still crisp-tender.
Arrange asparagus on platter with avocado and arugula. Drizzle with dressing. Sprinkle with fried chickpeas and serve.
- Calories: 503
- Total Fat: 41 g
- Saturated Fat: 5 g
- Sodium: 578 mg
- Carbohydrate: 27 g
- Fiber: 12 g
- Protein: 11 g
- Diabetic Exchanges: 1 starch, 0.3 lean meat, 2 vegetable, 6 fat
Featured image: Photo by Wonho Frank Lee
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