Roasted Asparagus Chickpea Salad

4 to 6 servings

Preheat oven 400* F.

Dressing:

*2 tablespoons Extra Light Olive Oil

*Zest and Juice from 1 Lemon

*1 tablespoon Sugar or Honey

*1 tablespoon Extra light Olive Oil, for sautéing onions and garlic

*1/2 cup diced White Onions

*2 Cloves Garlic, minced

*1/4 teaspoon Red Pepper Flakes, or to taste

*Fresh Ground Sea Salt

*Fresh Ground Black Pepper

*Chopped or ripped Basil, garnish

In a small sauté pan sauté the onions for 2 to 3 minutes then add the garlic and sauté 1 more minute.

In a small mixing bowl whisk together the olive oil, lemon juice and zest, sugar/honey, red pepper flakes, salt and pepper.  Then stir in the onions and garlic and set aside.

Asparagus and Chickpeas

*2 bunches Asparagus, wash, cut into about 1 and 1/2 inch pieces 

*1 can 15.5 ounce Chickpeas/Garbanzo Beans, drained and rinsed

*2 tablespoons Extra light Olive Oil

*Sea Salt and Black Pepper

*Aluminum Foil, for easy cleanup 

On a half baking sheet with aluminum foil, evenly spread out cut asparagus and chickpeas. Drizzle with the olive oil and season with the salt and pepper.  

Place baking sheet in the oven and roast for 20 minutes or until asparagus is tender and browning but not soft.

After roasting add the vegetables to a serving bowl and drizzle on dressing (Note:  Add dressing a little at a time until its to your taste) and toss together serve with basil garnish.  Can be served warm or chilled.  Keep left overs in the fridge.

Enjoy!

Lindy