Recipe – Chickpea and Asparagus Salad

Today’s experiment in fact worked out J

Ingredients:

• 1 tbsp. oil 800g chickpeas rinsed, drained, dried
• ½ tsp. chilli flakes.
• 2 ½ tsp. garam masala. 
• 1/2 teaspoon ground turmeric
• 2 garlic cloves, crushed
• 2cm-piece ginger, peeled, 2 bunches asparagus
• 1/2 cup coriander leaves, chopped
• 1/4 cup yoghurt
• Juice of half a small lemon and season

Method:

1. Preheat oven to 190°C/170°C fan forced.
2. Place chickpeas on a lined baking tray. Sprinkle with chilli flakes.
3. Drizzle with oil and sprinkle with 1 teaspoon garam masala.
4. Season and toss to combine. Roast for 35 minutes or until dry and slightly crisp.
5. Meanwhile boil the asparagus until just cooked then immediately rinse in cold water to stop the cooking process, drain and dry
6. Meanwhile, combine garlic, ginger, turmeric, yoghurt, coriander leaves and 1 ½ tsp. garam masala in a bowl. Season
7. When the chickpeas are finished roasting add them and asparagus to a bowl and leave to cool.
8. Stir through a tablespoon of the yoghurt dressing, add lemon and season
9. Place the rest of the dressing in a small bowl for those that would like extra, either with this salad or also use as a dipping sauce for meat