Roasted Chickpea & Charred Asparagus Salad with Lemon-Garlic Vinaigrette
This vibrant gluten-free salad combines tender slow-cooked chickpeas and asparagus with a zesty lemon-garlic vinaigrette, all made effortlessly in one pot. Perfect as a protein-packed main or side, it's fresh, filling, and easy to prepare in your slow cooker.
- 1.5 cups dried chickpeas
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups water
- 0.25 cup fresh parsley, chopped
Advertisement
Instructions
Rinse chickpeas and add them to the slow cooker with 4 cups of water and 1/2 teaspoon salt. Cook on high for 3 hours until tender.
⏱️ 180 minutes 🌡️ High (slow cooker)Add asparagus pieces to the slow cooker, drizzle with 1 tablespoon olive oil, and cook on high for 30 minutes until asparagus is tender and slightly charred at the edges.
⏱️ 30 minutes 🌡️ High (slow cooker)While asparagus cooks, whisk together remaining olive oil, lemon juice, lemon zest, garlic, remaining salt, and black pepper in a small bowl.
⏱️ 3 minutesDrain chickpeas and asparagus, transfer to a large bowl, and toss with the lemon-garlic vinaigrette. Garnish with fresh parsley before serving.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
