Creamy Edamame Broccoli and Tamari Chickpea Salad
Ingredients
- 1 can chickpeas
- 2 tablespoons tamari
- 2 teaspoons pure maple syrup
- sea salt
- 1 pack edamame noodles
- 1 head broccoli
- 1 cup shelled edamame beans
- 3 spring onions
- few handfuls baby rocket
- 2 tablespoons tamari
- sesame seeds
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 the mixture to a lined baking tray and bake for about 20 minutes.
Blanch or lightly steam the broccoli florets.
Blend all dressing ingredients until smooth and creamy.
In a large bowl, toss together the edamame noodles, broccoli, edamame beans, spring onions, and baby rocket.
Add the dressing and gently mix to combine.
Season to taste.
Transfer to a serving plate and sprinkle with sesame seeds to serve.
