Easy, quick recipe
So, on top of being a vegetarian – almost vegan – I’m a super fussy eater. This means that I have spent a lot of time researching food and adapting recipes to suit my taste. I almost overlooked the GREATEST recipe because the title of the meal included an Avocado dressing, which I’m just not into. Luckily, I wasn’t deterred completely. Though you can find the original here, I present to you the holy grail of finds: my version of the Chickpea and Edamame Salad.
Credit: Blogspot.com
Ingredients
Chickpeas (1 small tin)
Edamame Beans (2/3 cup)
Apple (or Blueberries)
Cashews (or other nut of choice)
Oil (1 teaspoon)
Spices of your choice (Recommended: Cayenne Pepper, Cumin, Chilli, Black Pepper, Salt)
Credit: Don’t Go Bacon My Heart
Method
- Heat the oil in a pan.
- Add the chickpeas once heated, followed by spices.
- Let cook for approx. 3 minutes. Pro tip: While waiting, dice the apples and separate the cashews in half.
- After the three minutes are up, add the edamame beans.
- Once both the chickpeas and edamames are browned, add the diced apple.
- Followed by the cashews about 1 minute later.
And you’re ready to serve!!
Pairing
While the salad is great to have on its own, I love to have it on top of garlic bread, toast or sliced vegetables. I sometimes use either mango chutney or chilli sauce to help it stick to the bread – but that’s totally optional.
Cost
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Average cost per serving: £2.45
Pro tip: I like to make a large batch and freeze the leftovers to enjoy later! To thaw, just put as much as you’d like on a tray and place it in the oven on low heat (to avoid burning). Once thawed, enjoy!!
Happy cooking!!