Spring Asparagus and Chickpea Stir-Fry with Lemon-Tahini Sauce
A vibrant and healthy stir-fry featuring tender spring asparagus and protein-rich chickpeas, tossed in a zesty lemon-tahini sauce. This quick and easy dish celebrates seasonal produce with a delightful balance of flavors and textures, perfect for a vegan main course or a light lunch.
Overview
This stir-fry highlights the fresh, tender stalks of spring asparagus and hearty chickpeas, brought together with a bright and creamy lemon-tahini sauce. It’s a quick, nourishing meal that is vegan and full of Mediterranean flavors.
Why you’ll love it
- Quick and easy to prepare in about 25 minutes.
- Packed with plant-based protein and fiber from chickpeas.
- Fresh seasonal asparagus adds vibrant color and a pleasant crunch.
- Zesty lemon and tahini sauce balances creaminess with brightness.
- Perfect for a light lunch or satisfying main course.
Ingredient notes
Asparagus: Use fresh spring asparagus, about 20 cm (8 inches) long, washed and trimmed. Thicker stalks may need slicing lengthwise for even cooking.
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Chickpeas: Use canned chickpeas for convenience; rinse and drain well to reduce sodium.
Tahini: A sesame seed paste that adds creaminess and nuttiness. Stir well before measuring as it can separate.
Lemon juice and zest: Use fresh lemon for brightness and aroma.
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Step-by-step
Prepare the veggies and chickpeas: Snap off the woody ends of the asparagus and cut into 3-4 cm pieces. Rinse and drain the chickpeas thoroughly.
Make the lemon-tahini sauce: In a small bowl, whisk together 60 ml (1/4 cup) tahini, 30 ml (2 tablespoons) fresh lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 1 teaspoon maple syrup, and a pinch of salt. If too thick, add 1-2 tablespoons warm water until smooth and creamy.
Cook the stir-fry: Heat 1 tablespoon olive oil in a large non-stick skillet or wok over medium-high heat. Add the asparagus and stir-fry for 4-5 minutes until bright green and slightly tender.
Add the chickpeas to the pan and stir for another 3-4 minutes, allowing them to warm through and lightly brown.
Combine and finish: Remove pan from heat and toss the asparagus and chickpeas with the lemon-tahini sauce until evenly coated. Adjust seasoning with salt and pepper to taste.
Garnish and serve: Optionally sprinkle chopped fresh parsley or toasted sesame seeds on top before serving.
Serving & storage
Serve this stir-fry warm, alongside crusty bread or over cooked grains like quinoa or rice for a fuller meal. It can be enjoyed on its own as a light lunch or dinner.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. Note that the asparagus may soften further upon reheating.
Chef tips
- Use fresh young asparagus for best texture; thicker stalks can be halved lengthwise.
- Rinsing canned chickpeas reduces excess sodium and improves flavor.
- Adjust the thickness of the lemon-tahini sauce by adding warm water a little at a time.
- Cook over medium-high heat to retain a slight crunch in the asparagus, avoiding overcooking.
Ingredients
- 250 gfresh spring asparagus
- 240 gcanned chickpeas (drained and rinsed)
- 60 mltahini (sesame seed paste)
- 30 mlfresh lemon juice (approx. 1 lemon)
- 1 tbspolive oil, plus 1 tbsp for stir-frying
- 1 clovegarlic, minced
- 1 tspmaple syrup or agave nectar
- to tastesalt and freshly ground black pepper
- optionalchopped fresh parsley or toasted sesame seeds for garnish
Equipment
- cutting board
- chef's knife
- small bowl
- whisk or fork
- large non-stick skillet or wok
- measuring spoons
- measuring cup
Nutrition per serving
- Calories320
- Protein12 g
- Carbs30 g
- Fat16 g
Step-by-step
Step 1
Prepare the veggies and chickpeas: Snap off the woody ends of the asparagus and cut into 3-4 cm pieces. Rinse and drain the chickpeas thoroughly.
Step 2
Make the lemon-tahini sauce: In a small bowl, whisk together 60 ml (1/4 cup) tahini, 30 ml (2 tablespoons) fresh lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 1 teaspoon maple syrup, and a pinch of salt. If too thick, add 1-2 tablespoons warm water until smooth and creamy.
Step 3
Cook the stir-fry: Heat 1 tablespoon olive oil in a large non-stick skillet or wok over medium-high heat. Add the asparagus and stir-fry for 4-5 minutes until bright green and slightly tender.
Step 4
Add the chickpeas to the pan and stir for another 3-4 minutes, allowing them to warm through and lightly brown.
Step 5
Combine and finish: Remove pan from heat and toss the asparagus and chickpeas with the lemon-tahini sauce until evenly coated. Adjust seasoning with salt and pepper to taste.
Step 6
Garnish and serve: Optionally sprinkle chopped fresh parsley or toasted sesame seeds on top before serving.
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