NEVER ENOUGH GARLIC

This quick and easy amaranth salad is perfect for busy weeknights and meal prep for packed lunches. Tasty and filling, the salad is served with crispy chickpea croutons, oven-roasted asparagus, and fresh lettuce. 

Ingredients for Chickpea Croutons:

• 1 can of chickpeas (400 g/14 oz)
• 1 tsp. paprika
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
  
• 1 tsp. chilli powder (adjust according to chilli preferences)
• 1 tsp. black pepper
• 2 tbsp. olive oil
• 1 tsp. vegetable fond

Instructions:

1. Toss the chickpeas in the spices, fond, and olive oil. Spread out the chickpeas on a large oven tray covered in baking paper, making sure none of the chickpeas overlap.
2. Bake in the oven at 200^oC (400°F) for approx. 15 minutes or until crispy, stirring occasionally. 
   

Ingredients for Asparagus:

• Salt to taste
• 1 bunch of fresh asparagus
• 1 tbsp. olive oil
• 0.5 tsp. pepper

Instructions:

1. Toss the asparagus in salt, pepper, and olive oil. 
2. Roast in the oven at 200^oC (400°F) for approx. 15 minutes. 

Ingredients for Salad:

• 1 jar of grilled artichoke pieces (drained 114 g/4.2 oz)
• 1 jar of sun-dried tomatoes in pieces (drained 114 g/4.2 oz) 
• 8 yellow cherry tomatoes
• 6 red cherry tomatoes
• 8 orange cherry tomatoes
• 2 small orange capsicums
• 2 small yellow capsicums
• 2 spring onions
• 1 bunch of parsley
  
• 0.5 tsp. paprika
• 0.5 tsp. black pepper
• 0.5 tsp. chilli flakes
• 0.5 tsp. oregano
• 2 tsp. lemon juice
• Salt to taste
  
• 1 tbsp. olive oil
• 300 ml (1.2 cups) amaranth
• 1 large head of crispy lettuce, chopped

Instructions:

1. While the asparagus and chickpeas are in the oven, cook the amaranth according to the instructions on the packet (usually 18 minutes). Let the amaranth cool (or the fresh veggies will wilt when mixed). 
2. Meanwhile, chop the tomatoes, capsicums, spring onions, and parlsey into small pieces.
   
3. Mix the amaranth with all the veggies (except the lettuce), spices, olive oil, and lemon juice.
4. Serve with crispy chickpea croutons, grilled asparagus, and fresh lettuce.