Rosemary Chickpea + Asparagus Salad
The bag of dried chickpeas was sitting in my cabinet WAY to long and it was time to get creative. I love hummus but I’ve been eating a bunch of it recently now that I have found the BEST Lebanese restaurant near my apt. Decided to make a chickpea salad infused with rosemary – something about the two together seemed intriguing. Result, delicious.
Take your chickpeas that have soaked overnight and let them boil for 2 hours. On the last hour add a tablespoon of rosemary to the water. Continue to boil.
Chopped your asparagus into small pieces and add to pan with boiling water with 2 dashes of salt. As those are boiling, chop your onions and add to pan with coconut oil. Let those cook til browned adding minced garlic at the end. Let the garlic cook for 1 minute. Remove onion + garlic mix and add to large bowl. As your asparagus is still boiling, slice up your sausage and add to pan with olive oil or coconut oil. Cook sausage until browned and add to large bowl. Taste your asparagus to see if it is ready – should be soft and flavorful, salt will help to bring out flavor. Once it is done, strain water and add to the large bowl.
Once your chickpeas are soft and ready to eat, strain the water and add chickpeas back into the pot you just cooked them in. Add olive oil and some pinches of rosemary. Stir. Add the chickpeas to the large bowl and mix all ingredients together. Sprinkle some pepper and additional salt if it needs more flavor. Serve hot or cold.