Ingredients (for 2-3 servings):
Cook rice according to instructions. Wash asparagus and cut into bite-sized pieces. Discard the woody end. Wash and chop scallions. Heat pot with about 1 tablespoon oil. Add scallions and asparagus. Cover and cook for about 8-10 minutes over medium heat. Add water as needed. Wash and drain chickpeas and add and let sit for 2-3 minutes. ⠀
For the dressing, chop garlic, juice lemon. Put in a small bowl. Add 2 tbsp olive oil, ½ tsp mustard, ¼ tsp salt and a little pepper. Mix everything well. ⠀
Chop the hazelnuts very finely. Mash chickpeas a little if necessary for small children. ⠀
Put rice in a bowl. Add asparagus vegetables, hazelnuts and dressing. Enjoy your meal!