Creamy Edamame Broccoli Tamari Chickpea Salad
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tablespoons tamari
- 2 teaspoons pure maple syrup
- sea salt
- 1 pack edamame noodles (or black bean, rice etc)
- 1 head broccoli, cut into florets, then blanched or lightly steamed
- 1 cup shelled edamame beans, thawed
- 3 spring onions, finely sliced
- few handfuls baby rocket
- 2 tablespoons tamari
- sesame seeds to serve
Dressing
- 1 large avocado
- 1 1/2 cups water
- 1/3 cup nutritional yeast
- 3 tablespoons coconut yoghurt
- 2 cloves garlic
- 2 tablespoons wholegrain mustard
- 2 teaspoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
Preparation
Preheat oven to 180 degrees Celsius.
In a small bowl, toss the chickpeas with tamari, maple syrup, and sea salt.
Transfer to a lined baking tray along with any remaining liquid and spread out evenly.
Bake for about 20 minutes.
Blend all dressing ingredients until smooth and creamy.
Blanch or lightly steam the broccoli florets if not already prepared.
In a large bowl, toss together the edamame noodles, blanched broccoli, shelled edamame beans, sliced spring onions, and baby rocket.
Add the dressing and gently mix to combine well.
Season to taste.
Transfer to a serving plate and sprinkle with sesame seeds to serve.
