Best Chickpea Asparagus And Corn Saute Recipes

Asparagus Chickpea Salad image

Provided by GrovelHog

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 bunch asparagus, lightly cooked
1 corn on the cob or 3/4 cup frozen corn kernels
1 (540 ml) can chickpeas, rinsed and drained
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
2 tablespoons olive oil
2 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons light soy sauce
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon fresh thyme, finely chopped

Steps:

In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
Dice the bell peppers and add to bowl.
Ensure the chickpeas are well drained then add to the bowl.
Gently combine all ingredients and serve.

Nutrition Facts : Calories 196.7, Fat 6, SaturatedFat 0.8, Sodium 536, Carbohydrate 30.5, Fiber 6.7, Sugar 2.8, Protein 7.9

Asparagus and Corn Fritters image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

Saute 1/2 bunch asparagus (trimmed and thinly sliced) and 3/4 cup frozen fire-roasted corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in 2 beaten eggs, 3/4 cup grated pepper jack, 1/4 cup flour and a big pinch of salt. Heat 2 tablespoons olive oil in the skillet over medium heat. Drop the batter (about 2 tablespoons per fritter) into the skillet, gently flatten and cook until golden, about 3 minutes per side.

Corn and Chickpea Bowls With Miso Tahini image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 20

Dressing:
2 small jalapeños, seeded, chopped
1 (¾-inch) piece ginger, peeled, finely grated
2 small garlic cloves, finely grated
1 cup (packed) cilantro leaves with tender stems
⅓ cup fresh lime juice
⅓ cup tahini
1 Tbsp. plus 1½ tsp. miso
Kosher salt
Assembly:
3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
2 garlic cloves, lightly crushed
1 (14-oz.) can chickpeas rinsed, drained
3 ears of corn, shucked, kernels removed
1 Tbsp. spice blend (such as za'atar, vadouvan, hawaij, or berbere)
Kosher salt
4 cups tender greens (such as Little Gem lettuce and/or watercress), torn if large
2 avocados, cut into wedges
4 small tomatoes, cut into wedges
Crumbled feta, cilantro sprigs, and lime wedges (for serving)

Steps:

Dressing:
Purée jalapeños, ginger, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.
Do Ahead: Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
Assembly:
Heat 2 Tbsp. oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown, about 4 minutes. Mash garlic with a spoon and stir into oil. Add chickpeas and increase heat to medium-high. Cook, undisturbed, until golden brown and beginning to crisp underneath, about 3 minutes. Toss and continue to cook, tossing occasionally, until golden brown all over, about 2 minutes more. Add corn and 1 Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender, 5-7 minutes. Sprinkle spice blend over and toss to coat. Season with salt.
Combine lettuce, avocados, and tomatoes in a large bowl. Drizzle lightly with oil and toss to combine. Season with salt.
Divide dressing among bowls and top with salad and chickpea mixture, then feta and some cilantro. Serve with lime wedges for squeezing over.

Super-Quick Brown Rice With Asparagus, Chickpeas, and Almonds image

Provided by JessHinkson

Categories Brown Rice

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups brown rice, cooked
4 garlic cloves, smashed and chopped, divided
1/3 cup tahini
1 teaspoon lemon zest
2 tablespoons lemon juice, freshly squeezed
6 tablespoons extra virgin olive oil, divided
2 tablespoons hot water
3 teaspoons kosher salt, divided
14 ounces chickpeas, drained and dried
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
1 cup slivered almonds, toasted

Steps:

Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
Add remaining garlic and onions. Stir for a minute.
Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
Adjust seasonings, adding more salt if needed.
Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
Watch as this magical concoction disappears before your eyes!