Poshalicious Recipes: Shaved Asparagus and Snap Pea Salad

INGREDIENTS

• 1(15 ounces) chickpeas, rinsed and drained
• 1tablespoon olive oil, divided
• 1/4teaspoon cumin
• Salt
• Pepper
• 1bunch asparagus, woody ends trimmed
• Juice of 1 lemon
• 1teaspoon honey
• 2cups snap peas, trimmed, thinly sliced diagonally
• 2ounces soft goat cheese
• 2tablespoons chopped pistachios

DIRECTIONS

1. Heat oven to 400° and line a baking sheet with parchment paper.
2. Place chickpeas on baking sheet, drizzle with ½ tablespoon oil and, then season with cumin, salt, and pepper. Toss to coat.
3. Roast 30 to 35 minutes, tossing after 15 minutes, until crispy and golden brown. Cool slightly.
4. Meanwhile use a vegetable peeler to shave asparagus into thin ribbons.
5. In a large bowl, stir together lemon juice, honey, and the remaining ½ tablespoon olive oil. Season with salt and pepper. Add asparagus and snap peas and toss to coat.
6. Top dressed greens with chickpeas and goat cheese.