serves
4
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
Crispy chickpeas
- 1 400g (14 oz) can chickpeas (see Note)
- ⅓ cup (80 ml) extra-virgin olive oil
- ¼ tsp sumac
Dressing and salad
- 1 garlic clove
- 5 tsp lemon juice
- ½ tsp salt
- 1/8 tsp sugar
- 1 cup sunflower oil
- 1½ tbsp finely chopped fresh chives
- 1½ tbsp finely chopped fresh flat-leaf parsley
- 2 bunches asparagus, woody ends trimmed
- 2 tsp olive oil
- 2 cups (not packed) baby rocket (arugula)
- 1 avocado, peeled, pitted and sliced
Instructions
- To make crispy chickpeas: reserve ¼ cup liquid from can of chickpeas (this is called aquafaba); discard or reserve remaining aquafaba for another use. Rinse, drain and thoroughly pat dry chickpeas.
- Heat oil in large frypan over medium-high heat. Add chickpeas and sauté, stirring frequently, until golden and crispy, 15 to 20 minutes.
- Using slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in small bowl and toss with sumac and salt.
- To make dressing: In small food processor or blender, blend reserved ¼ cup aquafaba, garlic, lemon juice, salt and sugar. Blending on low, slowly add 1 cup sunflower oil in thin steady stream until smooth and creamy. Season with salt and pepper. Transfer to bowl and mix in chives and parsley.
- Preheat large frypan over high heat. Add asparagus and drizzle with 2 tsp olive oil. Season with salt and pepper. Cook asparagus, turning as needed, for 3 minutes, or until charred but still crisp-tender. Cut asparagus crosswise in half.
- To serve, toss rocket (arugula) and asparagus with some dressing to coat lightly. Arrange on platter with avocado. Drizzle with more dressing. Sprinkle with crispy chickpeas and serve.
Note
• You will need to reserve some of the liquid from the can of chickpeas to use in the recipe (see method).
• To make ahead: Crispy chickpeas and dressing can be made 1 day ahead; chickpeas stored airtight at room temperature, dressing covered and refrigerated.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
