A salad is still a salad even if it's warm and doesn't have any lettuce greens. Very tasty and very substantial, it's a perfect well-rounded plant-powered dish that won't leave anyone hungry. This spice combination is a Morrocan-inspired one, but also works well with any other spices of preference such as tandoori, or curry spice blends.
4 carrots, peeled, sliced
6 asparagus, chopped
1 Tbsp olive oil
1 onion, peeled and finely sliced
1 garlic clove, minced
1 tsp ground cumin
1/2 tsp coriander
1/2 cup ready-to-eat chickpeas/garbanzo beans
1 teaspoon white wine vinegar
Cilantro, parsley, or mint leaves
Boil carrot slices for 10 minutes. add asparagus in the last minute. Drain and set aside.
Stir-fry onion and garlic in olive oil, until soft (about 5 minutes). Add cumin, coriander, chickpeas/garbanzo beans, and saute for another 3-5 minutes. Let cool.
Toss with everything together with olive oil, vinegar, and a handful of chopped mint leaves.