Full Fancy Name: Shaved Asparagus Salad with Golden Roasted Chickpeas, Avocado and a Lemon-Miso Dressing
Here's what you need:
- 1 bunch asparagus
- 1 cup dried* or 1 can moist (yeah, I said it) chickpeas *if using dried, be sure to soak overnight
- 1 avocado or like, three, let's be real here
- fresh lemon juice
- Himalayan pink salt
- olive oil
- miso paste (Miso Master makes a great chickpea-based variety if you are avoiding soy)
- maple syrup or honey
Drain and rinse the chickpeas. Toss with a high-heat friendly cooking oil (like coconut), salt and turmeric. Roast at 400° for 30-40 minutes until the chickpeas are firm but still fork-friendly.
Use a mandolin or a vegetable peeler to thinly slice or shave the asparagus. If this is too finicky, simply slice the asparagus very thinly with a knife.
For the dressing, combine lemon juice, olive oil, a dash of miso and a little bit of maple syrup or honey to taste. Use water to thin the dressing out if necessary.
Toss the asparagus in the dressing. Top with the roasted chickpeas and sliced avocado(s). Season as needed with salt and pepper.