HOW TO MAKE

INGREDIENTS

1 can chickpeas, rinsed

Zest and juice of 1 lemon Kosher salt

Pepper

1 cup quinoa

½ cup tahini

¼ cup fresh lime juice

1 tbs honey

A handful of fresh mint leaves 450g thick asparagus

¼ cup shelled pistachios, chopped

METHOD

In bowl, combine chickpeas, lemon zest, lemon juice and a pinch each of salt and pepper. Let it sit for 20 minutes or refrigerate overnight, then drain.

Cook the quinoa per package directions and season with a pinch salt.

In a blender, purée tahini, lime juice, honey, mint, ½ cup water and ¼ teaspoon salt until smooth, adding additional water if needed; set aside.

With a vegetable peeler, shave the asparagus into ribbons, peeling from the woody end towards the tip. Combine the quinoa, asparagus ribbons and marinated chickpeas. Sprinkle with pistachios and drizzle with the tahini dressing.

TAHINI-lemon quinoa with asparagus ribbons: We officially declare shaved asparagus ribbons as the new zoodles.