Stir-Fried Chickpeas and Asparagus with Brown Rice and Lemon Tahini Dressing - Dinner With Julie

Ingredients

• a drizzle of canola or olive oil
• 1 19 oz. (540 mL) can chickpeas, drained well
• 2 garlic cloves, crushed
• 1 onion, chopped
• 1/2 bunch asparagus, cut into 1" pieces
• 2-3 cups precooked brown rice (cold rice fries up better, with separate grains instead of turning pasty)
• 1/2 cup sliced or slivered almonds, toasted
• 1/4 cup tahini
• juice of 1 lemon (or 2-3 tablespoons)
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. hot water
• 1 garlic clove, finely crushed
• pinch salt