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 similar alternatives
- 1 head broccoli, cut into florets and blanched or lightly steamed
- 1 cup shelled edamame beans, thawed
- 3 spring onions, finely sliced
- a few handfuls of baby rocket
- sesame seeds, for serving
- 2 tablespoons tamari
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
Blend all dressing ingredients until smooth and creamy.
Preheat oven to 180 degrees.
In a small bowl, toss the chickpeas with tamari, maple syrup, and sea salt.
Transfer the chickpeas to a lined baking tray along with any remaining liquid, spread out evenly, and bake for about 20 minutes.
Toss all salad ingredients together in a large bowl.
Add the dressing and gently mix to combine well.
Season to taste.
Transfer to a serving plate and sprinkle with sesame seeds to serve.
