Feb
23
mmmm - tonight’s dinner
3 tablespoons extra-virgin olive oil
1 or 2 14-ounce cans of chickpeas, drained
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
3 cups pre-cooked brown rice
1 cup almond slivers, toasted
fine grain sea salt
Tahini Dressing:
1 garlic clove, smashed and chopped
¼ cup tahini
zest of one lemon
scant ¼ cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
scant ½ teaspoon fine grain sea salt
