Asparagus salad with roasted red peppers and chickpeas from The Heart of the Plate: Vegetarian Recipes for a New Generation by Mollie Katzen

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Notes about this recipe

  • mlbatt on February 25, 2019

    Very nice combination of flavors. Used high-quality red wine vinegar & olive oil (used about half the recommend amount of oil). Roasted the asparagus. Definitely benefited from the optional lemon juice. Served on a bed of arugula and topped with a sprinkling of sheeps milk feta.

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