Chick Peas and Edamame Salad

P20 minutes C15 minutes S6


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


2 tblsp fresh lemon juice

1 tspn Dijon mustard

1/2 tspn sugar

1 tspn Riviana Minced GarlicĀ 

3 tblsp extra virgin olive oil









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