Chick Peas and Edamame Salad

P20 minutes C15 minutes S6

Ingredients:

1/4 cup Black Rice
1/4 cup Red Quinoa
400g Edamame Beans

400g Riviana Chickpeas, drained

1/2 cup kale, finely chopped

1/2 cup dried cranberries

30g pepitas, toasted

2 tblsp fresh mint, chopped

salt and ground pepper, to taste

Dressing

2 tblsp fresh lemon juice

1 tspn Dijon mustard

1/2 tspn sugar

1 tspn Riviana Minced Garlic 

3 tblsp extra virgin olive oil

 

 

 

 

 

 

 

Method:

Cook rice, quinoa and edamame beans to packet instructions. Combine with all other ingredients (except dressing).
Mix dressing ingredients together and drizzle over salad. Serve chilled.

 

Products used

Chickpeas