Syrnyk
Baked Chickpea and Asparagus Salad
Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
Ingredients:
Prepare the Ingredients
Rinse and drain the chickpeas, then spread them out on a baking sheet. Trim the woody ends off the asparagus and add them to the sheet. Drizzle with olive oil and sprinkle minced garlic on top. Toss to coat everything evenly.
Bake and Finish the Salad
Bake the chickpeas and asparagus in the preheated oven for about 20-25 minutes until golden and crispy. Remove from the oven and let cool slightly. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley before serving.
Enjoy!
Serve your salad warm or at room temperature. Garnish with fresh parsley and a squeeze of lemon juice. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
| Total Fat5grams | 8.0% |
| Sodium400mg | 17.0% |
| Total Carbohydrates28grams | 9.0% |
| Fibers6grams | 19.0% |
| Total Sugars2grams | |
| Protein9grams | |
| Vitamin A441mcg | 55.0% |
| Vitamin C8mg | 9.0% |
| Vitamin K20mcg | 18.0% |
| Calcium35mg | 4.0% |
| Iron2mg | 17.0% |
| Magnesium23mg | 6.0% |
| Potassium335mg | 7.0% |
| Zinc1mg | 11.0% |
| Selenium2mcg | 4.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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