Roasted Chickpeas, Asparagus, and Tomatoes
Struggling to think of a side for dinner? We’ve got you covered. Our Roasted Chickpeas, Asparagus and Tomatoes complements a variety of dishes and is healthy, too. Serve it over steamed rice for a delicious vegan meal.
- 1 can chickpeas (garbonzo beans) (rinsed and dried)
- 2 medium tomatoes (cut into 1-inch pieces)
- 1 pound Signature Farms™ asparagus (cut into 2-inch pieces)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 lemon (zest and juice)
Preheat oven to 425º. In a small bowl, combine salt, paprika, cumin, and chili powder.
In a separate bowl, toss chickpeas and tomatoes with 2 tablespoons of olive oil and about two-thirds of the spice mixture. Place on rimmed baking tray and roast in oven about 20 minutes. Put asparagus in bowl with remaining olive oil and spices and toss.
Remove tray from oven and clear about 1/3 of the tray. Add asparagus to tray and return to oven for 5-7 minutes, until asparagus is slightly crisp. Remove from oven and toss with lemon juice and zest.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.