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Ingredients
  • 1 cup chickpea flour
  • ¾ teaspoon kosher salt, divided
  • 6 tablespoons olive oil, divided
  • 3 ounces feta cheese, crumbled (about ¾ cup)
  • ¼ cup plain whole-milk Greek yogurt
  • ⅛ teaspoon freshly ground black pepper
  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces (about 3 cups)
  • 1 teaspoon cumin seeds
  • Watercress, sliced avocado, and lemon wedges, for serving
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