Curtis Stone’s grilled asparagus salad with fried chickpeas
This grilled asparagus salad is a springtime hit. Topped with spicy fried chickpeas, it makes a delicious side.
- 420g can chickpeas
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 tsp cayenne pepper
- 1 garlic clove
- 1 1/4 tbs lemon juice
- 1/2 tsp salt
- 1/8 tsp caster sugar
- 1/3 cup (80ml) sunflower oil
- 1 tbs finely chopped chives
- 1 tbs finely chopped flat-leaf parsley
- 2 bunches asparagus, woody ends trimmed
- 2 tsp sunflower oil, extra
- 1 avocado, stoned, peeled, sliced
- 2 cups Coles Australian Baby Rocket
Drain chickpeas, reserving the liquid from the can (this is called aquafaba). Measure out 1/4 cup (60ml) aquafaba (discard remaining or save for another use – see tip opposite). Rinse and drain chickpeas, then pat dry with paper towel. Heat extra virgin olive oil in a large frying pan over medium-high heat. Add chickpeas and cook, stirring frequently, for 15-20 mins or until golden and crisp. Using a slotted spoon, transfer the chickpeas to a plate lined with paper towel. Place the chickpeas and cayenne pepper in a small bowl and toss to coat.
Place the reserved aquafaba in a food processor with the garlic, lemon juice, salt and sugar. With the motor running, gradually add the sunflower oil in a thin, steady stream until the dressing is smooth and creamy. Season. Transfer to a jug with the chives and parsley. Stir to combine.
Heat a barbecue grill or chargrill on high. In a large bowl, toss the asparagus and extra sunflower oil to coat. Season. Cook the asparagus, turning, for 3 mins or until lightly charred and tender-crisp.
Arrange asparagus on a serving platter with the avocado and rocket. Drizzle with the dressing and sprinkle with fried chickpeas to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.