Serves 4
Ingredients
1 can (15 oz.) chickpeas, drained, rinsed and dried
10 oz. cooked edamame
½ tbsp. olive oil
¼ tsp. salt
¼ tsp. ground cumin
¼ tsp. cayenne pepper
¼ tsp. ground ginger
½ cup almonds, slivered
2 small apples, chopped
Handful of pomegranate seeds
For the dressing
1/3 cup Dijon mustard
¼ cup apple cider vinegar
1/2 tsp. agave syrup
1 tsp. black pepper
1 tbsp. water
Preparation method
1. Heat a frying pan over high heat and add the chickpeas. Let them cook for approximately eight minutes or until they start to brown. Drizzle some olive oil over the chickpeas and add the salt, cumin, cayenne pepper and ginger. Coat the chickpeas well. Add the almonds and cook over medium heat until the almonds begin to brown. Remove from the heat and pour into a medium-sized bowl.
2. Combine all the dressing ingredients into a small bowl and mix well. Pour the mixture over the salad and top with pomegranate seeds.
Nice to Know: If you have time to prepare the chick peas yourself, it is ideal as you will have a higher nutritional intake and less sodium.