This colourful salad uses chickpeas and beets in two ways: First, they come together in our lip-smacking hummus, then, we pile on grilled curried chickpeas and diced cooked beets with lightly grilled asparagus. Win-win.
In a food processor, purée the beets and 1 cup (160 g) of the chickpeas with the tahini and lemon juice until smooth. Season with salt and pepper and set aside.
In a bowl, combine all the ingredients. Set aside.
Grilled Asparagus and Curried Chickpeas
Preheat the grill, setting the burners to high.
Layer two large sheets of aluminum foil. In the centre, place the remaining chickpeas (1 cup/160 g), the onion, olive oil and curry powder. Season with salt and pepper and toss to coat well. Close and tightly seal the papillote.
Place the papillote on the grill, close the lid and cook for 10 minutes or until the papillote has puffed up.
Meanwhile, lightly oil the asparagus. Grill for about 5 minutes or until cooked but still firm. Season with salt and pepper.
Spread the hummus onto plates. Garnish with the chickpeas and beets. Top with the asparagus and cheddar shavings and drizzle with the dressing.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.