- Delilma Nutrition
#guthealthseries- Asparagus, chickpea, and spinach salad
Updated: Jan 11
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
Preheat oven and line two baking sheets with parchment paper
Put asparagus on one baking sheet with ½ tsp oil and a pinch of salt
Toss chickpeas, a pinch of salt, and ½ oil on the second baking sheet
Put both baking sheets in the oven and roast chickpeas and asparagus for 20 minutes
Add the remaining 1 tsp of oil to the pan and sauté the onions and garlic for 5-8 minutes
Add baby spinach and sauté for 1-2 minutes more, until the spinach is slightly cooked
Once the asparagus and chickpeas have finished roasting, add them to the pan with the spinach mixture
Fully combine, if necessary, add salt and additional lemon juice to taste
Serve over brown rice or eat on its own

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