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

Food Recall Notice