Warm Asparagus Salad with Garbanzo Beans

Warm Asparagus Salad with Garbanzo Beans

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  • Each serving
  • 170 cal
  • 9g fat (3g sat)
  • 0mg chol
  • 420mg sodium
  • 18g carb
  • 5g fiber
  • 2g sugars
  • 6g protein


  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1/4 teaspoon mustard seeds, roughly crushed
  • 1/2 teaspoon turmeric
  • 1/4 cup water, divided
  • 2 tablespoons high-heat canola oil
  • 1 pound fresh asparagus, tough ends removed and cut into 1-inch pieces
  • 1 1/4 teaspoons kosher salt, divided
  • 1 (15-ounce) can garbanzo beans, drained
  • 1 lime, juiced (about 2 tablespoons)
  • 1/3 cup shredded coconut, to garnish (optional)
  • Naan, for serving (optional)


In a small bowl, combine paprika, cayenne, cumin, mustard, turmeric and 2 tablespoons water to make a smooth paste; set aside.

Preheat a pan over medium-high heat. Add oil, asparagus, 1/2 teaspoon salt and 2 tablespoons water. Cover with a tight fitting lid and increase heat to high. Cook for about 3 minutes or until asparagus is tender but still retains its bright green color. Add garbanzo beans and spice paste; stir for 2 to 3 more minutes until spices have coated asparagus and garbanzo beans.

Add remaining 3/4 teaspoon salt to the pan and lower the heat to medium; stir for 3 to 4 minutes. Add lime juice and remove from the heat. Garnish with coconut and serve warm or at room temperature with grilled or warmed naan.

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