Method
- Drain chickpeas, reserving the liquid from the can (this is called aquafaba). Measure out 1/4 cup (60ml) aquafaba (discard remaining or save for another use – see tip opposite). Rinse and drain chickpeas, then pat dry with paper towel. Heat extra virgin olive oil in a large frying pan over medium-high heat. Add chickpeas and cook, stirring frequently, for 15-20 mins or until golden and crisp. Using a slotted spoon, transfer the chickpeas to a plate lined with paper towel. Place the chickpeas and cayenne pepper in a small bowl and toss to coat.
- Place the reserved aquafaba in a food processor with the garlic, lemon juice, salt and sugar. With the motor running, gradually add the sunflower oil in a thin, steady stream until the dressing is smooth and creamy. Season. Transfer to a jug with the chives and parsley. Stir to combine.
- Heat a barbecue grill or chargrill on high. In a large bowl, toss the asparagus and extra sunflower oil to coat. Season. Cook the asparagus, turning, for 3 mins or until lightly charred and tender-crisp.
- Arrange asparagus on a serving platter with the avocado and rocket. Drizzle with the dressing and sprinkle with fried chickpeas to serve.
