Roasted Asparagus and Chickpea Salad

Serves 2

Ingredients:

For the salad:

• 1 bunch asparagus, woody ends snapped off
• 1 can chickpeas, drained and rinsed
• 2 tbsp extra virgin olive oil
• Salt and pepper
• 2 large handfuls rocket
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• Small handful fresh parsley, roughly chopped

For the dressing:

• 3 tbsp extra virgin olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• Salt and pepper to taste

Method:

1. Preheat your oven to 200°C. Toss the asparagus, chickpeas, and cherry tomatoes in olive oil, season well, and spread on a baking tray — keep the tomatoes slightly to one side as they'll soften faster than the rest. 
2. Roast for 20–25 minutes until the asparagus is tender, the chickpeas are golden and slightly crispy, and the tomatoes have blistered and started to collapse. You may want to remove the tomatoes earlier. 
3. While everything roasts, whisk together the dressing ingredients. Arrange the rocket on a large plate or bowl, scatter over the red onion, then top with the warm roasted asparagus, chickpeas, and tomatoes. 
4. Drizzle over the dressing, scatter the parsley, and serve immediately.

Nutritional Breakdown Per Serving (serves 2):

* Note: Nutritional values are approximate and may vary based on brand and exact ingredients used.