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Roasted Asparagus Salad with Chickpeas and Potatoes
Delicious warm or cold, this hearty, vegan asparagus salad makes a great one-pot meal or side dish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 2 medium gold or red potatoes about 10 ounces
- 1 cup cooked chickpeas
- 1 bunch asparagus about 12 ounces, trimmed and sliced into 1-inch pieces
- 1 small onion cut into thin wedges
- 2-3 cloves garlic unpeeled
- 1/4 cup fat-free balsamic vinaigrette such as my Balsamic-Raisin Dressing
- Salt and freshly ground black pepper to taste
Preheat oven to 425F.
Cook the potatoes until tender but still firm in any way you choose (boil, microwave, or bake). Allow to cool slightly and cut into 1-inch dice. Place in a large serving bowl along with the chickpeas.
While the potatoes are cooking, spread the asparagus on a baking sheet and sprinkle the onion over it. In a corner of the sheet, place the unpeeled garlic cloves. Roast until asparagus is tender yet still crisp, about 15 minutes, stirring once after 7 minutes. Remove from oven.
Set the garlic aside to cool for a few minutes and put the asparagus into the bowl with the potatoes. When the garlic is cool, peel it and place it in a small bowl. Mash it well with a fork; then stir in the salad dressing. Pour the dressing over the asparagus and stir gently to combine. Season to taste with salt and pepper.
Makes 2 large, one-pot meal servings or 4 side servings. Nutrition info below is based on 2 servings; divide figures in half for 4 servings.
Spice it up with any of the following optional ingredients:
Red pepper flakes
Fresh or dried herbs such as oregano and basil
Sliced kalamata olives
Serving: 1serving | Calories: 303kcal | Carbohydrates: 61.1g | Protein: 14.5g | Fat: 2.6g | Sodium: 154.7mg | Fiber: 10.7g | Sugar: 13.1g