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Roasted Asparagus Salad with Chickpeas, Potatoes and Balsamic Vinegar

  • Prep Time: 5m
  • Cook Time: 35m


  • 2 medium red potatoes, cut into 1½ inch chunks
  • 1 c cooked chickpeas
  • 1 bunch asparagus, trimmed and sliced into 1½ inch pieces (around 10-12 spears)
  • ½ small red union, cut into thin slices
  • 2 cloves garlic, un-peeled
  • 3 tbsp. balsamic vinegar
  • ½ lemon squeezed
  • drizzle of maple syrup
  • salt & pepper to taste
  • sprinkle red pepper flakes
  • handful fresh basil, chopped


  1. Preheat oven to 425 degrees
  2. Cook the potatoes in boiling water until firm
  3. Spread the asparagus on a baking sheet and sprinkle onion over it. In the corner of the sheet, place the unreeled garlic cloves. Roast until asparagus is tender but still crisp, about 10-15 minutes, stirring once. Remove from oven.
  4. Make balsamic dressing by whisking balsamic vinegar, ½ lemon juice and drizzle of maple syrup.
  5. Add chickpeas to large frying pan. Add half the balsamic vinegar and cook until warm & a little sticky. Add asparagus, onion, potatoes and remaining dressing. Use a small knife and cut the skin around each garlic clove. Squeeze the roasted garlic cloves out of their skins into the frying pan. Toss and remain over heat another 2-3 minutes until everything is hot. Season with salt, pepper & red pepper flakes. Throw some fresh basil on top. I like to squeeze some fresh lemon on top.
Nice vegan side dish