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Green Asparagus Salad

A fun spring time dish to celebrate asparagus season. With a delicious sweet potato mash and smoky chickpeas.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 3 people


Sweet Potato Mash

  • 350 grams sweet potato
  • 3 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 2 tsp garlic granules
  • 1 tsp garam masala
  • 1/4 tsp chili flakes add more if you like it spicy
  • 1/4 cup oat milk or any unsweetened non dairy milk of choice


  • 1 can chickpeas
  • 1 tsp smoked paprika
  • 1 tbsp nutritional yeast
  • 1 tsp garlic granules
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 1 bunch Asparagus
  • 1/4 cup walnuts chopped
  • 1/4 cup cilantro


Sweet Potato Mash

  • Start by steaming or boiling the sweet potato (cut in chunks) until soft. Once cooked add the sweet potato, the spices and oat milk to a blender or food processor and mix until you get a smooth mash. Add salt and pepper to taste.


  • Drain and rinse the chickpeas. Cut the asparagus in half (length wise) Warm a cooking pan over medium/low heat. Once warm add the olive oil to the pan. Add the chickpeas and stir them for about 4 minutes.
  • Add the nutritional yeast, smoked paprika, garlic granules & cumin and cook it for another 3 minutes. Add salt and pepper to taste. (tip: for extra smoky chickpeas you could use a few drops of liquid smoke) Once done remove the chickpeas from the pan and keep them in a bowl.
  • To the same pan add the asparagus (optionally with an extra drizzle of oil). And cook this over medium heat for about 3 to 4 minutes or until tender and browned. Make sure to flip it every now and then to ensure an even cook. Sprinkle some salt and pepper to taste at the end


  • Place a generous amount of the sweet potato mash on your plate. Make a well in the centre of the mash. Add the chickpeas to the center and top it off with the asparagus, walnuts, cilantro & a squeeze of lime. Optionally add other toppings such as tomato, other nuts and seeds & peppers. Enjoy!