INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 1 (14ounce)can chickpeas , drained
  • 2 garlic cloves , minced
  • 1 medium yellow onion , chopped
  • 1 bunch asparagus , cut into 1-inch segments
  • 3 cups pre- cooked brown rice
  • 1 cup slivered almonds , toasted
  • fine grain sea salt

    • Tahini Dressing

  • 1 garlic clove , smashed and chopped
  • 1/4 cup tahini
  • 1 lemon, zest of
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons hot water
  • 1/2 teaspoon fine grain sea salt

DIRECTIONS

  1. Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
  2. Add 3 tablespoons of olive oil to a skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for about 5 minutes. They will hiss and pop over high heat so be careful.
  3. 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 1 - 2 minutes to steam, do not overcook.
  4. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
  5. Taste and add more salt if needed. Serve with a few tablespoons of the tahini dressing.