Ingredients
Scale
- 1/2 Tablespoon extra virgin olive oil
- 1/2 cup chopped sweet onion
- 2 cloves garlic, peeled & chopped
- 2 cups chopped fresh asparagus
- 3/4 cup cooked chickpeas
- 1 Tablespoon dill pesto (recipe here)
- 2 Tablespoons Trader Joe’s Mustard Aioli (or 1 Tablespoon good quality mustard, plus 1 Tablespoon veganaise or mayo)
- 1/4 cup walnuts, toasted & chopped
- Juice from fresh lemon , to taste
- Salt & pepper, to taste
Instructions
- In a medium frying pan over medium heat, drizzle with the oil and swirl to coat. Add the onion and saute until the onion is soft and translucent, then add the garlic and asparagus and cook until the asparagus is bright green and still crisp.
- Stir in the chickpeas, pesto and mustard aoili and cook until the asparagus is crisp tender.
- While the veggies are cooking, chop and toast the walnuts in a toaster oven (on toast setting) or in a separate pan on the stovetop until fragrant but not burnt.
- Toss the walnuts with the veggies, squeeze with fresh lemon juice and add salt & freshly ground pepper, to taste. Enjoy warm or at room temperature.
Notes
- If you don’t have enough fresh dill to make dill pesto, simply use fresh dill along with a little extra olive oil and garlic. Or you could try a different kind of pesto: basil pesto, mixed herb pesto, cilantro pesto or even sun dried tomato pesto would work in this recipe. Pesto freezes beautifully, so whenever you get a bunch of fresh herbs, make pesto and freeze it for later!
- RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.