Ingredients:
Curried Chickpeas and Asparagus Salad
- 1 can (19 oz) organic chickpeas
- 3 tablespoons extra virgin olive oil
- ½ teaspoon black or yellow mustard seeds
- 1 organic tomato
- 1 teaspoon curry powder
- 2 tablespoon sesames.
- ½ - 1 teaspoon salt
- 1 tablespoon coriander powder
- ½ - 1 teaspoon turmeric Pepper
Served with:
- Basmati rice, potatoes or pasta.
Asparagus Salad
- 1 asparagus bunch
- ½ cup water
Dressing:
- 1 clove garlic, minced
- ¼ cup rice vinegar
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried basil
- 1 teaspoon mapple syrup
- 1 cup extra virgin olive oil
