Ingredients:
3 tablespoons extra-virgin olive oil
1 or 2 14-ounce cans of chickpeas, drained
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
3 cups pre-cooked brown rice
fine grain sea salt
Tahini Dressing
1 garlic clove, smashed and chopped
1/4 cup tahini
zest of one lemon
1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
1/2 tsp fine grain sea salt
Preparation:
Prepare rice per package instructions.
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.
Heat 3 T olive oil in a large skillet over meduim-high heat.
Add chickpeas and a sprinkling of salt. Sautefor 1 minute.
Add garlic and onions. Stir for 1 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.
