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Roasted radishes and asparagus with garlicky chickpeas and almond cheese

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  • Author: The Green Creator
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 2 1x
  • Category: salad, lunch, main dish, vegan,
  • Cuisine: vegan, vegetarian, glutenfree, sugarfree, plantbased,


A plate full of plant-based goodness! These roasted radishes with garlicky chickpeas and almond cheese make this plate a delicious and unexpected combination of flavors. Roasting or baking the radishes totally changes the taste. Combined with the garlicky chickpeas, roasted asparagus, almond cheese, brown rice and avocado you’ll have a filling, vibrant bowl of goodness.


  • 50 grams dry chickpeas
  • 2 cloves of garlic
  • 2 bay leaves
  • 70 grams brown rice
  • one cube bouillon (vegetables based and salt-free)
  • 1012 fresh radishes
  • 10 asparagus spears
  • two green onions
  • one teaspoon of coconut oil
  • ground black pepper, cumin and garlic powder to taste
  • 1 cup (about 200 grams) raw blanched almonds , soaked in water overnight or for about 15 minutes in warm water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon coconut oil, melted
  • optional: half an avocado as a topping on your plate


  2. Soak the chickpeas overnight in enough water (they should be covered well). Rinse the next day and cook the chickpeas. I cooked them in myInstant Potwhich takes about 12 minutes. On the stoves it will take about 45 min to an hour. Add the garlic cloves and bay leaves to the water while they are cooking.
  4. Meanwhile rinse the brown rice and cook in twice the amount of water. Add the bouillon cube to the water while it cooks.
  6. Wash the radishes (trim the top and stem ends off), green onions and asparagus. Cut the radishes in slices and cut in the asparagus in two. Also, cut the green onions in little pieces. Add all of this with the coconut oil and spices in a pan for about 7 minutes on medium heat. I roasted the radishes separately in the oven, but you can also toss them in the pan together with the asparagus and green onion. If you use the oven: toss the radishes with about 1 teaspoon of coconut oil in the oven. Roast at 450°F for about 10 to 12 minutes. Take them out when the white have browned a little.
  8. For the almond cheese you’ll need to soak the almonds. Drain and rinse the almonds, then place in a food processor and process for about 4 minutes, until a paste has formed. Add the vinegar, lemon juice, and process for 2 to 3 minutes longer into a smooth cream. While the machine is still running, add the coconut oil, and process shortly to blend. Scoop the almond cream into a little bowl, set aside in the fridge to get firm for at least two hours. I made a batch the day before.
  9. Place everything on a plate and serve with half an avocado. Since this recipe is salt-free I added more spices on top of my plate such as ground black pepper.