#guthealthseries- Asparagus, chickpea, and spinach salad

Ingredients

¼ cup spring onions chopped

1 cup asparagus chopped into pieces

1 cup chickpeas cooked

1 tsp lemon juice plus more to taste

2 cloves garlic minced

2 cups baby spinach

3 tsp hemp seed oil divided

Pinch of salt

Instructions

1. Preheat oven and line two baking sheets with parchment paper

2. Put asparagus on one baking sheet with ½ tsp oil and a pinch of salt

3. Toss chickpeas, a pinch of salt, and ½ oil on the second baking sheet

4. Put both baking sheets in the oven and roast chickpeas and asparagus for 20 minutes

5. Add the remaining 1 tsp of oil to the pan and sauté the onions and garlic for 5-8 minutes

6. Add baby spinach and sauté for 1-2 minutes more, until the spinach is slightly cooked

7. Once the asparagus and chickpeas have finished roasting, add them to the pan with the spinach mixture

8. Fully combine, if necessary, add salt and additional lemon juice to taste

9. Serve over brown rice or eat on its own

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