Stir-Fried Chickpeas & Asparagus with Brown Rice & Lemon Tahini Dressing

Name: Stir-Fried Chickpeas & Asparagus with Brown Rice & Lemon Tahini Dressing
Cuisine: American
Ingredients: ½ bunch asparagus, cut into 1-inch pieces (about ½ lb); 2 to 3 cups (500 to 750 mL) cooked brown or white rice, or barley, cold; 2 garlic cloves, crushed; 1 onion, chopped; Canola or olive oil, for cooking; 2 cups (500 mL) cooked chickpeas, or a 19 oz (540 mL) can, rinsed and drained; Canola or olive oil, for cooking; 2 Tbsp (30 mL) canola or olive oil; Juice of 1 lemon; ¼ cup (60 mL) tahini (sesame seed paste); ¼ cup (60 mL) tahini (sesame seed paste); ½ cup (125 mL) sliced or slivered almonds or chopped walnuts, toasted; ½ cup (125 mL) sliced or slivered almonds or chopped walnuts, toasted; 2 to 3 cups (500 to 750 mL) cooked brown or white rice, or barley, cold; 2 to 3 cups (500 to 750 mL) cooked brown or white rice, or barley, cold; Pinch of salt; 1 garlic clove, crushed; 2 Tbsp (30 mL) hot water; 2 Tbsp (30 mL) canola or olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This recipe is adapted from one of our favourite food blogs, 101 Cookbooks, written by Heidi Swanson. Her combination of rice, chickpeas, and asparagus topped with tahini dressing is brilliant—typical of her recipes. We’ve skilleted everything separately in order to really brown and caramelize it all. This is best made with leftover rice—once cold, the grains are more se

Ingredients

Americas
United States
Main course
Leftovers
Vegan
Gluten-free

Ingredients

Method