Asparagus & Chickpea Rice Bowl with Almonds & Lemon Vinaigrette

Directions

1. Rinse the rice in a colander, then transfer it to a small saucepan with water and a pinch of salt. Bring to a boil.
2. While the rice cooks, rinse and dry all fresh produce.
3. Trim the woody ends from the asparagus and cut the spears into 2-inch diagonal pieces; place them in a medium bowl.
4. When the water boils, lower the heat, cover the pan, and simmer until the rice has absorbed the liquid, about 15 to 18 minutes. Let the rice stand off heat for 5 minutes.
5. Peel and thinly slice the shallot.
6. Heat a skillet over medium heat.
7. Drain and rinse the chickpeas.
8. Add a splash of olive oil to the skillet, then crumble in the shallot and chickpeas; cook, stirring occasionally, until the shallot softens and the chickpeas are lightly browned, 3 to 4 minutes.
9. Trim the green onions and cut the rest into 1/4-inch pieces on an angle; set aside half for garnish.
10. Add the asparagus and half of the green onions to the skillet; season with salt and pepper and cook until the asparagus is bright green and tender, 3 to 4 minutes. Remove from heat.
11. Mince the garlic.
12. Whisk together lemon juice, minced garlic, olive oil, Dijon, salt, and pepper to make the dressing.
13. Measure out the almonds.
14. Fluff the rice and divide it into bowls. Top with the asparagus and chickpea mixture, sprinkle with almonds and the remaining green onions, then drizzle with the dressing.