Ingredients

The following ingredients have 2 Servings
  • 1/2 cup canned chickpeas (drained)
  • 12 stalks asparagus (ends trimmed)
  • 3 tablespoons extra virgin olive oil
  • 2 small potatoes (quartered)
  • 1/2 cup crumbled feta cheese
  • 1 1/2 cup tomatoes (chopped)
  • 6 leaves basil (chopped)
  • 1 tablespoon champagne vinegar ((or red wine vinegar))
  • 1/2 teaspoon dijon or grain mustard
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper

Instruction

  • Pre-heat oven to 425 degrees.
  • Boil potatoes until cooked, drain and set aside. In a sheet tray, lay aluminum foil and drizzle 1 tbsp olive oil. Add asparagus, quickly mix olive oil and sprinkle a little salt on top. Push the asparagus to one side and add chickpeas to the other. Put in the oven and cook for 8 minutes, until asparagus are sizzling. Take out of the oven and leave to cool.
  • For the dressing, in a bowl, mix 2 tbsp olive oil, 1 tbsp champagne vinegar, salt, and 1/2 tsp dijon or grain mustard.
  • Place 6 asparagus on each plate, add the chickpeas and top with the rest of the vegetables, basil and feta cheese. Finish with a drizzle of dressing and some freshly ground black pepper. Serve.