Recipe: Curtis Stone’s grilled asparagus salad with fried chickpeas | Sanctuary Lakes Shopping Centr

Ingredients

• 420g can chickpeas
• 1/4 cup (60ml) extra virgin olive oil
• 1/4 tsp cayenne pepper
• 1 garlic clove
• 1 1/4 tbs lemon juice
• 1/2 tsp salt
• 1/8 tsp caster sugar
• 1/3 cup (80ml) sunflower oil
• 1 tbs finely chopped chives
• 1 tbs finely chopped flat-leaf parsley
• 2 bunches asparagus, woody ends trimmed
• 2 tsp sunflower oil, extra
• 1 avocado, stoned, peeled, sliced
• 2 cups Coles Australian Baby Rocket