This is such an easy to make salad, and how can you go wrong combining Asparagus chickpeas and lemon?! three of my favorite ingredients.
So good served cold or warm, throw some protein on in and make it into a meal, or serve as a side dish.

difficulty level: super easy

prep time: 10 minutes

cook time: 9 minutes

equipment needed: 12" non stick frying pan with a lid

what you need:

  • 1/4 cup finely chopped onion
  • 1 bunch asparagus ends trimmed, cut into 3/4 inch long pieces, stems and tips separated.
  • 1 tsp cumin
  • 1 x 15 oz can chickpeas rinsed and drained
  • 1 tsp avocado oil (any high heat cooking oil)
  • 3 tbsp broth
  • 1/4 tsp salt
  • 1/4 tsp onion powder


  • 2 tbsp lemon juice
  • 2 tsp extra virgin olive oil (or extra virgin avocado oil)
  • 1/4 tsp dried parsley (optional)
  • 1/4 tsp + salt (according to preference)
  • 1/4 tsp stevia powder
  • 1/8 tsp garlic powder
  • freshly ground black pepper to preference
  • 1 tbsp tahini

what to do:

  • mix all vinaigrette ingredients in a mason jar or glass, whisk well with a fork until smooth consistency is achieved, set aside
  • preheat a 12" non stick pan over medium high, add 1 tsp avocado oil
  • add 1/4 cup onions, saute 2 minutes
  • add 1 tsp cumin saute 1 minute
  • add chickpeas, mix well and saute 5 minutes then transfer the onion cumin chickpeas mix to a tupperware
  • keep pan on medium high to high heat, add asparagus stem pieces and 1 tbsp broth cover and cook 1 minute
  • add asparagus tips and one more tbsp broth, cover cook 1.5 minutes
  • uncover, add onion chickpea mix back to the pan, add remaining tbsp broth, 1/4 tsp salt and 1/4 tsp onion powder, mix well saute 1 minute.
  • remove from heat, place in bowl or tupperware, add vinaigrette and mix well

I love adding pea shoots and micro greens and fresh herbs such as mint ir basil or cilantro to this salad once chilled, but it is awesome just by itself and actually gets better as it sits in the fridge :)