Chickpeas with asparagus, almonds and whole wheat bread

Chickpeas with asparagus, almonds and whole wheat bread

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

658kcal / per serving



Second course


Geographic Area:


Enviromental Impact:

Low (0.285kg CO2 eq) i

Recipe in partnership with

Chickpeas lend themselves to be used in countless ways and to create some of the most varied recipes. It is one reason why they are an increasingly important ingredient in the kitchen. In this recipe, chickpea flour is used to make cecina, a traditional Italian specialty baked in the oven.

Ingredients for 4 portions

  • Green asparagus 800 g
  • Peeled almonds 63 g
  • Lemon (juice) 12,5 g
  • Halls 7,5 g
  • Olive oil 37 g
  • Chickpea flour 150 g
  • Marjoram leaves 10 g
  • Fresh thyme 10 g
  • Black pepper 2 g
  • Wholemeal bread 400 g



Mix chickpea flour with 600 g water and 5 g salt. Let the mixture rest in the refrigerator overnight.


Pour the mixture into a baking dish, add 15 g of extra virgin olive oil and stir.


Bake the mixture in the oven at 200° C until golden brown (ideally, a pizza oven should be used).


Soak peeled almonds in cold water overnight at room temperature.


Drain the almonds.


Weigh them, add enough water to make a total weight of 250 g, then blend them in the blender, reducing them to a puree.


Strain the mixture through a strainer separating the liquid from the solid part and boil it; cool it to 80° C, then add 2.5 g salt and lemon juice. Let the mixture rest overnight.


Add 2 g of extra virgin olive oil to the almond ricotta and set aside for later.


Wash the asparagus and remove the outer leaves, taking care to keep the tips as natural as possible.


Cook the asparagus by browning it over medium heat with 10 g of extra virgin olive oil and turning often.


Cut the cecina and asparagus into lozenges, then arrange them on a plate.


Add the almond ricotta and garnish the dish with the fresh herb leaves and the remaining extra virgin olive oil.


Serve it with toasted slices of whole wheat bread.

Enviromental Impact



Per serving:

0.285kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.