2 cloves garlic, crushed
540 ml (19 oz) can chickpeas, drained and rinsed
a dozen grape tomatoes, halved
1/2 cup feta cheese, diced
2 tbsp olive oil
1 tbsp white wine vinegar
1/4 tsp chipotle chili powder
In a medium saucepan, I brought 1/2 cup of water to a boil and added the garlic cloves and asparagus. The asparagus and garlic steamed, covered, for two minutes. Then I removed the asparagus to a large bowl of cold water to stop the cooking process, and reserved one clove of garlic.
In a medium mixing bowl, I combined the asparagus (cut into 2 inch pieces), chickpeas, tomatoes, and feta.
To make the vinaigrette, I combined the oil, vinegar, chili powder, and reserved garlic clove (finely chopped) in a small jar with a tight-fitting lid. Then I shook my bon bon vigorously to combine the mixture and poured the vinaigrette over the salad, tossing to coat. Done and done! I like simple.
I hope you enjoy having that song stuck in your head now. Ba ha ha! I'm so cruel.
What's on your family's table this week? Got a recipe I've just gotta try? Leave a comment and fill me in!