Ingredients

The following ingredients have 3 Servings
  • 3 celery stalks (very thinly sliced)
  • 1 cup cooked or tinned chickpeas (drained and rinsed)
  • 3 handfuls rocket (arugula)
  • 1/3 cup toasted pepitas
  • 1/4 cup toasted sunflower seeds
  • 1/2 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
  • 1/3 cup / 80 ml plain yogurt (or substitute coconut or other dairy-free yogurt)
  • salt and pepper

Instruction

  • 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.