Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 cup edamame
- 400g tin chickpeas, rinsed & drained
- 1 large avocado, cubed
- ¼ bunch parsley leaves
- ¼ red capsicum, chopped
- 1 punnet mixed coloured tomatoes, sliced
- 1 punnet baby cucumbers, sliced
- ¼ cup olive oil
- 3 tbsp red-wine vinegar
- 2 tsp balsamic oil
- Salt & pepper, to taste
Method
- Blanch edamame in boiling water for 1 min, drain and combine in a large bowl with chickpeas, avocado, parsley, capsicum, tomatoes and cucumbers.
- Mix oil, red-wine vinegar, balsamic oil, salt and pepper together. Stir.
- Place the salad on a serving plate and drizzle over the dressing.
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