Asparagus salad with crispy chickpeas

A chive and parsley dressing adds flavour to this fresh green salad.

Credit: Cooking with Curtis / Wonho Frank Lee

• serves

  4

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

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

1. 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.

1. Heat oil in large frypan over medium-high heat. Add chickpeas and sauté, stirring frequently, until golden and crispy, 15 to 20 minutes.
2. Using slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in small bowl and toss with sumac and salt.
3. 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.
4. 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.
5. 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.