Ingredients
- 3 celery stalks, very thinly sliced
- 1 cup cooked or tinned chickpeas, drained and rinsed
- 3 handfuls rocket, arugula
- ⅓ cup toasted pepitas
- ¼ cup toasted sunflower seeds
- ½ small red onion, finely sliced
- 2 cups of green beans, trimmed
- YOGHURT MISO DRESSING:
- 1 clove medium garlic, grated
- 1 tablespoon white miso
- 1 tablespoon mirin
- 1 tablespoon white wine vinegar
- big pinch of ground cumin
- ⅓ cup / 80 ml plain yogurt, or substitute coconut or other dairy-free yogurt
- salt and pepper
Instructions
- Steam or blanch the beans in a saucepan of simmering water until tender. Drain and set aside to cool.
- Combine all of the salad ingredients in a large bowl and toss to combine.
- Add all of the dressing ingredients to a small bowl or jug and whisk to combine. Season with salt and pepper to taste.
- Just before serving add the dressing to the salad, about half at first, and toss to combine. Add additional dressing until it's dressed to your taste.
Notes
Substitute coconut yogurt or your favorite dairy-free yogurt for a vegan version.
Nutrition (estimated per serving)
Calories: 797kcalCarbohydrates: 92gProtein: 37gFat: 36gSaturated Fat: 6gCholesterol: 10mgSodium: 1090mgPotassium: 1519mgFiber: 25gSugar: 27gVitamin A: 1795IUVitamin C: 34.9mgCalcium: 303mgIron: 10.8mg
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