Take Heart!
From Christian Vegetarian Association (CVA)
Serves 4-6
Ingredients:
Greens of your choice for 4-6 people
1 Carrot, shredded
2 tsp Vegetable Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper
Wasabi-Tamari Chickpeas
1 tsp Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Sugar
1 Tbs Low Sodium Tamari/Soy Sauce
Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil
Preparation:
- Begin by whisking the dressing ingredients together, except for the
oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to
blend the dressing in a food processor. Slowly add oil until emulsified and
the dressing is smooth, refrigerate until ready to use.
- Toast your almonds in a dry pan over medium heat if they are not
already toasted. Set aside.
- In the same pan, add 1 tsp of oil and add broccoli. Sautee over high
heat until the broccoli is beginning to color in spots and is bright green,
but still tender-crisp. Sprinkle lightly with salt and set aside.
- Add the second teaspoon of oil to the same pan and add the chickpeas.
Reduce heat to medium-high. Cook the chickpeas until they are golden on all
sides, using a spatula to loosen them as necessary, but don’t worry if they
stick a little. Add the wasabi powder, sugar, and tamari and stir well.
Remove from pan and set aside.
- In a large bowl, add your salad greens. Add the broccoli, 3/4 of the
chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough
dressing to coat. Plate the salad, and garnish the top with the remaining
chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve
immediately.
- If you are serving the salad later, do not add the dressing until the
last minute.
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