Roasted chickpeas and asparagus salad

Servings: 4
Prep time: 30
Seasonality: May
Type of recipe: side dishes
Difficulty: moderate
  1. Rinse the sesame seeds very well (this step is essential in order not to burn the sesame). Pour them into a pan with the chickpeas without adding fats and let them toast well a few minutes, turning them occasionally to prevent burning (or place chickpeas and sesame in a baking tray lined with parchment paper and toast them in a preheated oven at 180°C for about 20 minutes).

  2. Rinse the asparagus well, remove the hard end and peel them with a potato peeler to obtain thin layers.

  3. In a medium-sized saucepan, heat the wine vinegar with the oil, lemon juice, rice malt, chopped chilli and garlic, salt and pepper.

  4. As soon as the seasoning begins to simmer, turn it off, add the asparagus and let it soften for 5 minutes.

  5. Remove them, lay them on a serving plate with the chickpeas and pour a few tablespoons of the prepared dressing. Serve immediately.