Ingredients:
3 Tbsp. Mild or Medium Extra Virgin Olive Oil
1 or 2 - 14 oz. cans of chickpeas, drained
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1 inch segments
3 c. pre-cooked brown rice
1 c. almond slivers, toasted
fine grain sea salt
Ingredients for Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 c. tahini
1/4 c. Sicilian Lemon White Balsamic
2 Tbsp. Mild or Medium Extra Virgin Olive Oil
2 Tbsp. hot water
1/2 tsp. fine grain sea salt
Make the dressing by whisking together the garlic, tahini, Lemon White Balsamic, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
Add olive oil to a big skillet over medium-high heat. Swirl the oil around to coat the pan, and then add the chickpeas and sprinkling of salt. Let the chickpeas sauté there for a couple minutes (I like to try to get some browning on them). Be careful, they seem to hiss and pop more than other beans over high heat.
Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam, just until the asparagus brightens and softens up just a bit.
Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed.
Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing; let each person add more dressing to their tastes.
*Tested in Heart Health Cooking Class
