I never know what kind of title to give to a recipe that has many “important” ingredients…In the end I always end up listing mentioned ingredients

Thus I present to you Asparagus Potato Chickpeas Salad, quite the mouthful name, I know…I’m open for suggestions!

I don’t even have much to say about this recipe, no special story of childhood, forbidden love or anything else, it’s just a combination of foods I decided would go good together!

Asparagus Potato Chickpeas Salad 

Inspired by OhSheGlows

5-6 medium sized potatoes

2 tbsp olive oil

1/2 tsp salt

dash pepper

a dozen asparagus spears, cut in 1″ bits

1 14-oz can chickpeas

1 tbsp olive oil

dash of salt

DRESSING

1 tbsp olive oil

2 tbsp lemon juice

1 1/2 tsp mustard

1 tbsp nutritional yeast

2 pinches salt

dash of black pepper

Pre-heat oven to 400 F.

Dice potatoes, place in a pan on a baking sheet with the oil, salt and pepper.

Cook per approximately 30-40 minutes, stirring them halfway through.

Cook the asparagus in a skillet in half a cup of water and some salt on medium flame for 10-15 minutes until tender. Add water if needed.

Meanwhile in a pan place the chickpeas, oil and salt and cook on medium-high for 5-10 minutes until golden brown. If the flame is to high, they’ll pop and jump at the beginning, so don’t stay too close!

For the dressing, combine all ingredients in a bowl and mix well.

Now that you have all your ingredients, mix and enjoy!