Avocado, Edamame & Chickpea Salad

Avocado, Edamame & Chickpea Salad

By: Raquel Neofit

The technique with this sliced salad is to keep whatever approximately the verysame size.

Ingredients

• 1 cup edamame
• 400g tin chickpeas, rinsed & drainedpipes
• 1 big avocado, cubed
• ¼ lot parsley leaves
• ¼ red capsicum, sliced
• 1 punnet combined coloured tomatoes, chopped
• 1 punnet child cucumbers, chopped
• ¼ cup olive oil
• 3 tablespoon red-wine vinegar
• 2 tsp balsamic oil
• Salt & pepper, to taste

Method

• Blanch edamame in boiling water for 1 minutes, drain and integrate in a big bowl with chickpeas, avocado, parsley, capsicum, tomatoes and cucumbers.
• Mix oil, red-wine vinegar, balsamic oil, salt and pepper together. Stir.
• Place the salad on a serving plate and drizzle over the dressing.