- 1/2 pound asparagus
- 1 teaspoon ground cumin
- 3 tablespoons lemon juice
- 1 (15 ounce) can sliced beets
- 1 (15 ounce) can O Organics™ Garbanzos
- 1 cup thinly sliced red onion, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 3 tablespoons roasted, salted pistachios
- Salt
- Snap off tough ends of asparagus. Cut spears diagonally into 1-inch lengths.
- In a 10- to 12-inch frying pan, bring about 1 inch water to a boil. Add asparagus and cook just until tender-crisp when pierced, about 3 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice water. Lift out when cold.
- Dry the frying pan and add cumin. Stir over low heat just until fragrant, about 30 seconds. Pour cumin into a wide bowl and add lemon juice.
- Drain beets and garbanzos, rinse with cool water, and drain again. Add to bowl along with asparagus, onion, cilantro, and pistachios. Mix and add salt to taste.