Warm Asparagus and Chickpeas with Avocado Mustard Dressing

  • Olivia Martin
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With Easter falling right smack in the middle of prime asparagus season, it is no surprise that asparagus tends to make its way onto every table. This dish is creamy, vibrant, and versatile. You can switch up the vegetables, protein, and grains and serve it as a side or a main dish. We loved it hot, but thought it was even better cold the next day, making it a perfect no-stress dish.


Serves two to four


1 red bell pepper, chopped

1 bunch asparagus, chopped with the tough stems removed

2-3 cloves garlic, minced

1 cup cooked chickpeas (Or one can, drained)

1 cup cooked brown rice, or grain of choice

1 teaspoon Earth Balance


Serves two to four


1/2 large avocado

2 tablespoons lemon or lime juice

1 tablespoon Dijon mustard

1 tablespoon olive oil

3 tablespoons water (add a little more if you want a thinner dressing)

1 teaspoon thyme, oregano, or basil (or a combination of each)

2 teaspoons ALOHA Daily Good Greens

1/4 teaspoon salt


1. In a large sauté pan, melt one teaspoon Earth Balance and add the minced garlic. Cook until golden, then add the chopped asparagus and bell pepper. Sauté for another five minutes until the vegetables are crisp-tender, then add the brown rice and chickpeas and cook until heated through.

2. Meanwhile, add all of the dressing ingredients to a food processor and blend until creamy. Taste and adjust spices and water accordingly.

3. Mix the dressing and salad together. If you are serving later and you want it to be warm, leave them separate—you don’t want to microwave the avocado since it will change the taste.

Originally posted on the ALOHA way

Photo Credit: Hannah VanderWeide, Liz West on Flickr