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Christian Vegetarian Association Presents:
Take Heart!
Roasted Asparagus Salad with Chickpeas and Potatoes
(Blog.FatfreeVegan)

Ingredients:

2 medium gold or red potatoes, about 10 ounces
1 cup cooked chickpeas
1 bunch asparagus (about 12 ounces), trimmed and sliced into 1-inch pieces
1 small onion, cut into thin wedges
2 – 3 cloves garlic, unpeeled
1/4 cup fat-free balsamic vinaigrette, such as my Balsamic-Raisin Dressing
Salt and freshly ground black pepper, to taste

Instructions:

- Preheat oven to 425F.

- Cook the potatoes until tender but still firm in any way you choose (boil, microwave, or bake). Allow to cool slightly and cut into 1-inch dice. Place in a large serving bowl along with the chickpeas.

- While the potatoes are cooking, spread the asparagus on a baking sheet and sprinkle the onion over it. In a corner of the sheet, place the unpeeled garlic cloves. Roast until asparagus is tender yet still crisp, about 15 minutes, stirring once after 7 minutes. Remove from oven.

- Set the garlic aside to cool for a few minutes and put the asparagus into the bowl with the potatoes. When the garlic is cool, peel it and place it in a small bowl. Mash it well with a fork; then stir in the salad dressing. Pour the dressing over the asparagus and stir gently to combine.

Season to taste with salt and pepper.

Variations:
Spice it up with red pepper flakes, fresh or dried herbs such as oregano and basil, or sliced kalamata olives.


Your question and comments are welcome

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