Asparagus & Chickpea Rice Bowl with Almonds & Lemon Vinaigrette
- Time
- 35 min
- Serves
- 4
- Style
- Classic
Ingredients
- ¼ cupalmonds, sliced
- 2 small bunchesasparagus
- 1 cupbasmati rice
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 2 clovesgarlic
- 1 small bunchgreen onions (scallions)
- 1lemon
- 2shallots
- black pepper
- Dijon mustard
- extra virgin olive oil
- salt
Cookware
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- mixing bowls
- small saucepan
- stainless steel skillet
- stirring spoon
- whisk or fork
Per serving
- Calories
- 607
- Protein
- 17g
- Carbs
- 77g
- Fat
- 27g
- Fiber
- 13g
- Sodium
- 281mg
Method
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