Roasted Asparagus with Chickpeas and Potatoes
Preheat oven to 425° F
Place potatoes in a medium-sized pot and add enough water to cover potatoes by 1”. Bring to a boil over high heat and cook potatoes until they are fork tender, about 10 minutes. Drain in a colander and allow to start cooling.
Spread asparagus and sliced shallots on a baking sheet. Place unpeeled garlic cloves in a corner of the sheet. Roast in oven until asparagus is tender, about 15 minutes.
Cut potatoes into bite-sized pieces and add to a serving bowl with drained chickpeas, roasted asparagus, and shallots.
Peel roasted garlic and place in a small bowl. Mash well with a fork and combine with balsamic vinaigrette. Pour dressing over dish and stir gently to combine.
This dish can be served warm or cold. If you’d like to toast your chickpeas, add to baking sheet with asparagus and shallot.
If you’d like to make your own balsamic vinaigrette, mix together: ¼ cup olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp brown sugar, and black pepper to taste (makes ½ cup).
Nutrition facts for 1 serving:
1 cup vegetables
¾ oz protein
Inspired by: Fat Free Vegan’s Recipe
Ingredients
Directions
Preheat oven to 425° F
Place potatoes in a medium-sized pot and add enough water to cover potatoes by 1”. Bring to a boil over high heat and cook potatoes until they are fork tender, about 10 minutes. Drain in a colander and allow to start cooling.
Spread asparagus and sliced shallots on a baking sheet. Place unpeeled garlic cloves in a corner of the sheet. Roast in oven until asparagus is tender, about 15 minutes.
Cut potatoes into bite-sized pieces and add to a serving bowl with drained chickpeas, roasted asparagus, and shallots.
Peel roasted garlic and place in a small bowl. Mash well with a fork and combine with balsamic vinaigrette. Pour dressing over dish and stir gently to combine.
This dish can be served warm or cold. If you’d like to toast your chickpeas, add to baking sheet with asparagus and shallot.
If you’d like to make your own balsamic vinaigrette, mix together: ¼ cup olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp brown sugar, and black pepper to taste (makes ½ cup).