* 1 can (400g) chickpeas – drained, rinsed and pat dry * 2 tsp sweet smoked paprika * 2 small leeks – chopped into chunky slices * 250g asparagus – trimmed and chopped * a bunch of mint (about 20g) – chopped * a bunch of parsley (about 20g) – chopped * 5-6 radishes- finely sliced, ideally with a mandolin * 4-5 artichokes hearts – chopped * olive oil for roasting * salt & pepper to taste
**Dressing**
* 2 tbsp extra virgin olive oil * the juice of 1/2 lemon * 1 tsp Dijon mustard
###Instructions
1. Add the chickpeas to a large tray. Sprinkle with the smoked paprika, olive oil, salt & pepper and toss really well. Roast in the oven at 200 degrees Celsius for 30-35 minutes until crispy around the edges. 1. Add the leeks to a separate tray, drizzle with some olive oil, salt & pepper and roast in the oven at the same temperature for 15 minutes. Add in the asparagus and a little bit more of olive oil if needed and stir everything together. Place back in the oven for another 10 minutes until the asparagus are cooked but still with a bite. 1. To make the dressing simply mix all the ingredients together in a jar until well combined. 1. To assemble the salad add the roasted chickpeas, leeks and asparagus to a large bowl followed by the chopped herbs, radishes and artichokes. Drizzle with the dressing, mix well and serve.
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###Ingredients
* 1 can (400g) chickpeas – drained, rinsed and pat dry
* 2 tsp sweet smoked paprika
* 2 small leeks – chopped into chunky slices
* 250g asparagus – trimmed and chopped
* a bunch of mint (about 20g) – chopped
* a bunch of parsley (about 20g) – chopped
* 5-6 radishes- finely sliced, ideally with a mandolin
* 4-5 artichokes hearts – chopped
* olive oil for roasting
* salt & pepper to taste
**Dressing**
* 2 tbsp extra virgin olive oil
* the juice of 1/2 lemon
* 1 tsp Dijon mustard
###Instructions
1. Add the chickpeas to a large tray. Sprinkle with the smoked paprika, olive oil, salt & pepper and toss really well. Roast in the oven at 200 degrees Celsius for 30-35 minutes until crispy around the edges.
1. Add the leeks to a separate tray, drizzle with some olive oil, salt & pepper and roast in the oven at the same temperature for 15 minutes. Add in the asparagus and a little bit more of olive oil if needed and stir everything together. Place back in the oven for another 10 minutes until the asparagus are cooked but still with a bite.
1. To make the dressing simply mix all the ingredients together in a jar until well combined.
1. To assemble the salad add the roasted chickpeas, leeks and asparagus to a large bowl followed by the chopped herbs, radishes and artichokes. Drizzle with the dressing, mix well and serve.
[Source](https://www.instagram.com/reel/C6EldcTK7iL/)