To make the dressing, shake everything up in a jar. Depending on how much you like, you may have enough for a second batch of chickpeas with asparagus.
Heat a generous drizzle of oil in a skillet set over medium-high heat; add the chick peas and cook for a few minutes, until they start turning golden. They will sputter and pop as they cook. Add the garlic and a bit of salt and cook until they are nicely golden and getting crispy. Transfer to a shallow bowl.
Add the onions to the pan, along with a little more oil if you need it. Cook for 4-5 minutes, until golden. Add the asparagus to the pan and cook for a minute or two, putting the lid on the pan if it helps, just to allow the asparagus to brighten and soften a bit. Dump that into the bowl with the chickpeas.
Add another slick of oil to the skillet and cook the rice for a few minutes, just to warm it through and brown it a bit as well. Add the chickpeas, onions and asparagus back to the pan and toss it around to warm it all through, then divvy it among bowls and sprinkle with almonds. Drizzle with a bit of the tahini dressing, and pass more at the table.