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Asian Legume Salad

This salad is a vacation on a plate! Adding Cheddar cheese makes it a protein rich, light and wholesome meal. Serves 4. Recipes courtesy of the US Dairy Export Council.

Ingredients

200 g	Chickpeas, dried (or 1 can)
200 g	Edamame Seeds, frozen
3	Carrots, coarse shredded
2	Beetroots, raw, finely chopped
100 g	Rice Noodles
2	Avocados, peeled, pitted, and finely sliced
36 g	Black Sesame Seeds
	Salt and Black Pepper to taste
	Cheddar and Nut Crumble
150 g	U.S. Cheddar Cheese, coarse shredded
100 g	Peanuts, roasted
	Salad Dressing
45 ml	Rice Vinegar
6 g	Wasabi Paste
5 g	Dijon Mustard
16 ml	Soy Sauce
9 ml	Sesame Oil
26 ml	Olive Oil

Step 1
• If using dried chickpeas, put in a pressure cooker with 3 L of water and cook for 1.5 hours on low heat. Once the chickpeas are cooked and soft, drain them and transfer to a large bowl. Note: if using canned chickpeas, just heat them up in a pot and transfer to a large bowl.
Step 2
In a large bowl, soak the noodles in 500 ml of boiling water and allow to soften for about 20 minutes.
Step 3
Drain the noodles and refrigerate until they are at room temperature.
Step 4
Meanwhile, boil the edamame seeds for 5-7 minutes.
Step 5
For the Cheddar and Nut Crumble: Chop the peanuts with a large knife into chunks and mix them with Cheddar cheese.
Step 6
For the Salad Dressing: In a shaker, combine all the ingredients and shake well to get a smooth vinaigrette texture.
Step 7
Arrange all the salad ingredients in a bowl. Pour some of the salad dressing over top, and then sprinkle with black sesame seeds. Top with cheddar and nut crumble.

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Dinner, Lunch, Main Courses, Vegetarian or Vegan

Asian Legume Salad

Ingredients

Cheddar and Nut Crumble

Salad Dressing

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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