Name: Asparagus & Chickpea Rice Bowl with Almonds & Lemon Vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.375 cup almonds, sliced; 3 small bunches asparagus; 1 ½ cups basmati rice; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ small bunches green onions (scallions); 1 ½ lemons; 3 shallots; black pepper; Dijon mustard; extra virgin olive oil; salt

Asparagus & Chickpea Rice Bowl with Almonds & Lemon VinaigretteAsparagus & Chickpea Rice Bowl with Almonds & Lemon Vinaigrette — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

0.375 cup almonds, sliced

3 small bunches asparagus

1 ½ cups basmati rice

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ small bunches green onions (scallions)

1 ½ lemons

3 shallots

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Rinse the rice in a colander and transfer to a small saucepan. Add water and salt; bring to a boil.

Meanwhile, wash and dry the fresh produce.

Snap or cut off and discard the woody ends of the asparagus; cut the spears on an angle into 5-cm pieces. Transfer to a large bowl.

Once the water is boiling, reduce the heat to low, stir, and cover. Cook until the liquid is absorbed, 15 to 18 minutes. Remove from the heat and let the rice stand, covered, for 5 minutes.

Peel and halve the shallots lengthwise; thinly slice crosswise.

Preheat a skillet over medium heat.

Drain and rinse the chickpeas.

Add olive oil to the skillet and swirl to coat the bottom.

Add the shallots and chickpeas to the skillet and stir to coat in the oil; cook, stirring occasionally, until the chickpeas are lightly browned and the shallots are softened, 3 to 4 minutes.

Meanwhile, trim and discard the ends of the green onions; cut the onions on an angle into 6-mm pieces.

Add the asparagus and ½ of the onions (save the rest for garnishing) to the skillet; season with salt and pepper. Cook, stirring occasionally, until the asparagus is bright green and tender, 3 to 4 minutes. Once done, remove from the heat.

Meanwhile, peel and mince the garlic.

Juice the lemons into a small bowl. Add the minced garlic, olive oil, Dijon, salt, and pepper; whisk together.

Measure out the almonds.

Divide the rice between bowls and top with the asparagus and chickpea mixture. Sprinkle with the almonds and remaining green onions and drizzle with the dressing. Enjoy!

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