Name: Asparagus and Chickpea Salad with Black Rice (Low Lectin)
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 2
Ingredients: 10-12 pieces of asparagus, woody ends trimmed, washed and pat dried; 1 tablespoon extra virgin olive oil; pinch of salt and pepper for the asparagus; 1 cup pressure-cooked chickpeas; 2, 3 tablespoons pressure-cooked and cooled black rice (forbidden rice); about 16 kalamata olives; 3, 4 small green onions, finely sliced; one generous handful of parsley, washed and dried; 2, 3 stems of mint, just the leaves; zest of one organic lemon; 2 tablespoons extra virgin olive oil (or more to taste); 1 teaspoon apple cider vinegar; juice of 1/2 lemon (more or less to taste); 1/2 teaspoon salt (or to taste); 1/2 teaspoon pepper (or to taste); 1/4 teaspoon ground cumin

Description

For a delicious, nutritious, and satisfying plant-based meal, at work or at home, try this lectin-light asparagus and chickpea salad.

Ingredients

10–12 pieces of asparagus, woody ends trimmed, washed and pat dried
1 tablespoon extra virgin olive oil
pinch of salt and pepper for the asparagus
1 cup pressure-cooked chickpeas
2, 3 tablespoons pressure-cooked and cooled black rice (forbidden rice)
about 16 kalamata olives
3, 4 small green onions, finely sliced
one generous handful of parsley, washed and dried
2, 3 stems of mint, just the leaves
zest of one organic lemon
2 tablespoons extra virgin olive oil (or more to taste)
1 teaspoon apple cider vinegar
juice of 1/2 lemon (more or less to taste)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/4 teaspoon ground cumin

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Instructions

Gather and prepare all the ingredients.
To prepare the asparagus: slice the asparagus at an angle, about 1/2 inch thickness. Heat one tablespoon of extra virgin olive oil in a skillet, on low to medium heat. Add the asparagus and cook, occasionally stirring, for about 7 minutes. Transfer to a plate or bowl and let it cool down.
In the meantime, add all the ingredients to a salad bowl. Add the asparagus, combine well and taste. Add more salt, pepper, olive oil, and lemon juice if necessary. Serve immediately or box for a work or school lunch.