Warm Chickpeas Salad with Asparagus
Gluten Free, Vegan
Spring means asparagus and what better way to enjoy it than a warm salad with quinoa and chickpeas.
- 10 asparagus talks (cut in half)
- 1 cup cooked quinoa
- 1 cup cooked chickpeas (or from a can)
- your favourite lettuce such as romaine, arugula etc.
- 2 cloves garlic (minced)
- thinly sliced raw carrots
- 1 tsp dried oregano
- salt & pepper
- coconut oil
Step 1 – In a pan heat some coconut oil on medium heat.
Step 2 – On a plate lay out your lettuce and sliced carrots.
Step 3 – Once oil has melted add cooked quinoa and chickpeas and mix so that oil covers them
Step 4 – Add minced garlic and oregano, a little salt and pepper and mix well
Step 5 – Once warmed, take quinoa mixture and put on top of lettuce
Step 6 – Add more oil to your pan if needed, add a little salt
Step 7 – Place asparagus in pan and cover in the oil and salt until tender
Step 8 – Add asparagus to your plate and enjoy!