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Christian Vegetarian Association Presents:
Take Heart!
Roasted Asparagus Salad with Chickpeas and Potatoes


2 medium gold or red potatoes, about 10 ounces
1 cup cooked chickpeas
1 bunch asparagus (about 12 ounces), trimmed and sliced into 1-inch pieces
1 small onion, cut into thin wedges
2 – 3 cloves garlic, unpeeled
1/4 cup fat-free balsamic vinaigrette, such as my Balsamic-Raisin Dressing
Salt and freshly ground black pepper, to taste


- Preheat oven to 425F.

- Cook the potatoes until tender but still firm in any way you choose (boil, microwave, or bake). Allow to cool slightly and cut into 1-inch dice. Place in a large serving bowl along with the chickpeas.

- While the potatoes are cooking, spread the asparagus on a baking sheet and sprinkle the onion over it. In a corner of the sheet, place the unpeeled garlic cloves. Roast until asparagus is tender yet still crisp, about 15 minutes, stirring once after 7 minutes. Remove from oven.

- Set the garlic aside to cool for a few minutes and put the asparagus into the bowl with the potatoes. When the garlic is cool, peel it and place it in a small bowl. Mash it well with a fork; then stir in the salad dressing. Pour the dressing over the asparagus and stir gently to combine.

Season to taste with salt and pepper.

Spice it up with red pepper flakes, fresh or dried herbs such as oregano and basil, or sliced kalamata olives.

Your question and comments are welcome

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