From Christian Vegetarian Association (CVA)
Greens of your choice for 4-6 people
1 Carrot, shredded
2 tsp Vegetable Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper
1 tsp Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Sugar
1 Tbs Low Sodium Tamari/Soy Sauce
Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil
- Begin by whisking the dressing ingredients together, except for the
oil. Whisk until smooth. If your avocado isnít super ripe, you may wish to
blend the dressing in a food processor. Slowly add oil until emulsified and
the dressing is smooth, refrigerate until ready to use.
- Toast your almonds in a dry pan over medium heat if they are not
already toasted. Set aside.
- In the same pan, add 1 tsp of oil and add broccoli. Sautee over high
heat until the broccoli is beginning to color in spots and is bright green,
but still tender-crisp. Sprinkle lightly with salt and set aside.
- Add the second teaspoon of oil to the same pan and add the chickpeas.
Reduce heat to medium-high. Cook the chickpeas until they are golden on all
sides, using a spatula to loosen them as necessary, but donít worry if they
stick a little. Add the wasabi powder, sugar, and tamari and stir well.
Remove from pan and set aside.
- In a large bowl, add your salad greens. Add the broccoli, 3/4 of the
chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough
dressing to coat. Plate the salad, and garnish the top with the remaining
chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve
- If you are serving the salad later, do not add the dressing until the
Read more at