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.
Servings: 2
Calories: 303kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Variations:
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
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
