Healthy Roasted Asparagus Market Salad

Ingredients

• 2 whole Small Potatoes, Cut In Half, Then Quartered
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 12 stalks Asparagus, Ends Trimmed
• ½ cups Chickpeas, Cooked
• 1 Tablespoon Champagne Vinegar (red Wine Vinegar Is Also Okay)
• ½ teaspoons Kosher Salt
• ½ teaspoons Dijon Or Grain Mustard
• 1-½ cup Mixed Tomatoes (heirloom Or Cherry, Etc..), Sliced Bite Size
• 6 leaves Fresh Basil, Roughly Chopped
• ½ cups Feta Cheese, Crumbled
• Freshly Ground Black Pepper

Preparation Instructions

Preheat oven to 425ºF.

Boil potatoes until cooked, drain and set aside. In a sheet tray, lay aluminum foil and drizzle 1 tablespoon olive oil. Add asparagus, quickly mix olive oil and sprinkle a little salt on top. Push the asparagus to one side and add chickpeas to the other. Put in the oven and cook for 8 minutes, until asparagus are sizzling. Take out of the oven and leave to cool.

For the dressing, in a bowl, mix the remaining 2 tablespoons olive oil, champagne vinegar, salt, and Dijon or grain mustard.

Place 6 asparagus on each plate, add the chickpeas and top with the rest of the vegetables, basil and feta cheese. Finish with a drizzle of dressing and some freshly ground black pepper. Serve.