• 3 tablespoons extra-virgin olive oil
• 14 oz. cooked garbanzo beans
• 2 cloves garlic, minced
• 1 medium sweet red onion, chopped
• 1 bunch asparagus, cut into 1-inch segments
• 1 ½ cups GABA Rice cooked in chicken broth
• 1 cup slivered, blanched almonds

Tahini Dressing:

• 1 garlic clove, smashed and chopped
• 1/4 cup tahini
• zest of one lemon
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons hot water

Heat 3 Tbsp. olive oil in a large skillet on medium heat. Add the garbanzo beans and a slight bit of the salt. Sauté beans for several minutes. Add the garlic and onions and continue sautéing for a minute. Stir in the asparagus and cover with a lid for a minute or two. Be sure not to overcook. Cook until asparagus is done but firm. Remove lid and stir in cooked rice and slivered almonds. Drizzle with tahini dressing and serve.