Crispy chickpeas are a wonderful addition to this bright and flavourful salad.
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Serves
4
Romaine Lettuce
Tenderstem Broccoli
Cucumber
Frozen Pea
Frozen Shelled Edamame
Drained Cooked Chickpeas
Shichimi Togarashi
Sourdough
Crispy Onion
Furikake
Lemon
For The Dressing:
Tahini
Soy Sauce
Sugar
Rice Vinegar
Dashi Powder
Toasted Sesame Seed
Water
Lemon
Serves
4
Romaine Lettuce
Tenderstem Broccoli
Cucumber
Frozen Pea
Frozen Shelled Edamame
Drained Cooked Chickpeas
Shichimi Togarashi
Sourdough
Crispy Onion
Furikake
Lemon
For The Dressing:
Tahini
Soy Sauce
Sugar
Rice Vinegar
Dashi Powder
Toasted Sesame Seed
Water
Lemon
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 220°C.
Step 2.
Drain and pat the chickpeas dry. Place onto a baking tray and drizzle with olive oil. Toss to evenly coat and season with salt. Place in the oven and roast until golden and crispy, 25-30 mins.
Step 3.
Meanwhile, trim and separate the romaine leaves. Trim the Tenderstem and halve. Trim and chop the cucumber into small 1cm chunks.
Step 4.
For the dressing: stir the tahini, soy sauce, sugar, rice vinegar, dashi powder (skip the dashi to keep it vegan), toasted sesame seeds, water, and the juice of the lemon until creamy. It’ll split at first, but keep going. Add a tbsp of water at a time if you want it thinner.
Step 5.
Meanwhile, tear the sourdough bread into 2cm pieces, place onto another baking tray and drizzle with oil, season with salt and pepper, toss, then roast until golden brown, 10-15 mins.
Step 6.
Bring a saucepan of salted water to the boil. Once boiling, add the broccoli and cook for 3-4 mins until tender. The last minute, drop the peas and edamame to reheat. Let fully drain.
Step 7.
Divide the lettuce between bowls and top with the veggies, chickpeas, croutons, crispy onions and furikake. Drizzle the dressing over and serve with a wedge of lemon. Toss before eating.
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