Asparagus Salad with roasted Chickpeas

INGREDIENTS (for 2 persons)

for the chickpeas & asparagus:

130 g cooked chickpeas

3-4 tbsp extra virgin olive oil

2 tbsp Za'atar

200 g green asparagus 

for the dressing:

juice of 1/2 lemon

1 tbsp honey

1/2 tsp sumach

1 clove of garlic

1/2 tsp sea salt

2 tbsp (sesame) oil

METHOD:

1. Drain the cooked chickpeas and spread them with 1-2 tbs olive oil, za'atar and some salt. Mix everything until the chickpeas are coated with the spice mix. Roast for 3-4 minutes in a pan. Don't let the spices burn, take the chickpeas off the stove when the sesame seeds start to pop. 

2. Rinse the asparagus and snap off the ends. Heat the remaining oil (1-2 tbs) in a pan and stir fry until they get tender but not overcooked.

3. For the dressing, mix the lemon juice, honey, pressed garlic and sumac and pour over the asparagus. Let it simmer for a minute and remove it from the stove. Serve with roasted chickpeas and pita or flat bread.