CRISPY CHICKPEAS AND ASPARAGUS TAHINI SALAD

Ingredients:
2 cans chickpeas, drained but not rinsed
12 oz asparagus
1 tsp paprika
1/2 tsp garlic powder 
2 tbsp tahini 
3 tbsp olive or avocado oil
1/4 tsp Adjika seasoning, (you can get it from TJ’s)
salt + pepper to taste

Directions:
1. Preheat oven to 400F.

2. Chop the asparagus diagonally and toss with 1 tbsp oil, garlic powder, salt and pepper and set aside.

3. Drain chickpeas and add to a medium bowl.

4. Toss the chickpeas with remaining of oil and season with salt, pepper and paprika. 

5. Place the chickpeas on a baking dish layered with parchment paper and bake for 10 minutes.

6. Remove the baking dish and add chopped asparagus and bake for another 13-17 minutes tossing everything halfway though.

7. Drizzle with tahini and sprinkle with Adjika seasoning.

Enjoy! xo