3 cups of romaine lettuce (or 1 head), cut into strips
1 cucumber, diced
2 carrots, grated
2 cups chopped broccoli, including stalk
1/4 head red cabbage, grated
1 avocado, diced
1 cup cashews, chopped
1 - 14 ounce can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon tamari or soy sauce
1 teaspoon dried cilantro
2 tablespoons EACH tamari or soy sauce AND brown rice vinegar
1 tablespoon sesame oil
1 teaspoon white miso
1/4 teaspoon coriander
Sprinkle of salt and pepper
Juice of 1 lime
1/2 teaspoon sugar
1) Preheat oven to 350 degrees Farenheight.
2) In a bowl combine chickpeas with 1 tablespoon of olive oil, 1 teaspoon tamari/soy and 1 teaspoon cilantro. Spread into one layer on a cookie sheet and bake for ten minutes, or until they are a toasty golden color.
3) While the chickpeas are baking, combine the vegetables in layers-- I like to do romaine, cucumber, broccoli, cabbage, carrot and avocado because I think it looks pretty. Sprinkle the cashews on top.
4) To make the dressing, whisk the last seven ingredients together until there are no lumps of miso left.
5) Just before serving, top the salad with the chickpeas and swirl the dressing over the top.
Other additions that would be delicious are: pea shoots, shredded and unsweetened coconut, peanuts instead of cashews, or diced red peppers.
Source of recipe: I wanted to make a summery, crunchy salad to share with some friends and I started thinking about Thai flavors so this is what I came up with! It's pretty hearty and could definitely work as an entree.