Serve 4
Cook in 45 minutes
Ingredients
1 15-oz can chickpeas, rinsed
Zest and juice of 1 lemon
Kosher salt
Pepper
1 c. quinoa
1/2 c. tahini
1/4 c. fresh lime juice
1 tbsp. honey
1 c. packed fresh mint leaves
1 lb. thick asparagus
1/4 c. shelled pistachios, chopped
Directions
- In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes or refrigerate overnight, then drain.
- Meanwhile, cook quinoa per package directions and season with pinch salt.
- In blender, puree tahini, lime juice, honey, mint, 1/2 cup water and 1/4 teaspoon salt until smooth, adding additional water if needed; set aside.
- With vegetable peeler, shave asparagus into ribbons, peeling from woody end toward tip. In bowl, combine cooked quinoa, asparagus ribbons and marinated chickpeas. Sprinkle with pistachios and drizzle with tahini dressing.
