This cooked veggie meal hit the spot!
I boiled red potatoes until cooked – still a bit firm and not too mushy.
I baked asparagus on a grill pan in the oven with some garlic, sea salt, pepper and a drizzle of olive oil.
I mixed 2 cups of chickpeas with a big dollop of dijon mustard and pepper.
Chop the asparagus into 1 inch pieces and combine all three – potatoes, asparagus and chickpeas into a large bowl. Mix until combined and drizzle with balsamic vinegar.
This was delicious!