Asparagus and Chickpea Salad

Ingredients

• Asparagus

  raw

  ¾ lb or 340g

• Chickpeas

  raw

  ¾ cup or 150g

• Olive oil

  1 ½ tbsp or 20g

• Lemon juice

  ¾ tbsp or 11g

• Cumin seed

  ³⁄₁₆ tsp, whole or 0.4g

• Salt

  table

  ¾ dash or 0.3g

Directions

1. Bring a pot of water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
2. In a large bowl, combine the blanched asparagus and chickpeas.
3. In a small bowl, whisk together the olive oil, lemon juice, and cumin to create the dressing.
4. Pour the dressing over the asparagus and chickpeas, tossing gently to coat evenly. Add salt to taste.
5. Serve the salad immediately or refrigerate for up to 2 days for flavors to meld.