Zesty feta chickpea, edamame crunch salad

Some salads need a plan. This one needs a bowl and fifteen minutes. Chickpeas and edamame do the heavy lifting — protein, fibre and proper bite — while cucumber, peppers and toasted pumpkin seeds keep every forkful crunchy. Crumbled feta and a sharp lemon-and-Dijon dressing pull it all together.

Serves 4

• Prep 15 mins
• Cook 0 mins
• Total 15 mins
• Storage: airtight container in the fridge for 1 day

Ingredients

• 2 tins CHICKPEAS, rinsed + drained (480g)
• 1 small red onion, diced small (60g)
• 100g mix of yellow and orange peppers, diced small
• 60g CELERY, diced small
• 1 avocado, diced small
• 70g PACK'D Organic EDAMAME, thawed
• 100g cucumber, diced small
• 1 block FETA, crumbled (135g)
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 35g toasted pumpkin seeds

Dressing

• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp DIJON MUSTARD
• 2 cloves garlic, minced or ½ tsp PACK'D Organic Garlic
• Good pinch of salt and pepper to taste

Allergens in BOLD CAPITALS

Method

Cook the Frozen Edamame beans as stated on pack.

Add all salad ingredients to bowl and toss to combine.

Add dressing ingredients to a jar and shake to emulsify or whisk in a small bowl.

Add dressing to salad and toss to combine. Adjust seasoning to taste.