Chopped Salad with Chickpeas, Tenderstem and Miso

theguardian.com

Geoffrey

Vegan, Vegetarian, Raw, fermented and probiotic scholar

Chopped salad offers a festival of textures and flavours all in the one mouthful

200g quinoa

Fine sea salt

300g Tenderstem, chopped into 1½cm pieces

Extra-virgin olive oil

400g tin chickpeas, well drained

5cm x 2cm piece fresh root ginger, peeled and finely grated

4 tbsp rice vinegar

1 tbsp white miso paste

70g roasted whole almonds, roughly chopped

150g frozen petit pois, defrosted

250g red cabbage, cut into 1cm dice

1 baby gem lettuce, cut into 3cm pieces

30g parsley (or basil), leaves picked, finely chopped

Hummus, to serve (optional)

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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