Like any great diva, this soba salad with green goddess dressing demands attention. This beguiling bowl hits all the right notes: Bright zucchini spirals weave with striking radish slivers and punchy pops of garlicky chickpeas. It stays sleek thanks to its buckwheat noodles and is as cool as the sour-cream-and-herb dressing that tops it. A salad star is born.
Ингредиенты
- 1/3 lb (150 g) soba noodles
- 2 zucchini, spiralized
- 2 tbsp (30 ml) olive oil
- 1 can (19 oz/540 ml) chickpeas, drained and rinsed
- 1 garlic clove, chopped
- 1 tsp ground turmeric
- 2 cups (60 g) watercress (see note)
- 4 radishes, thinly sliced
- Beet sprouts (optional)
- Lemon wedges
Инструкция
- In a pot of salted boiling water, cook the noodles until al dente. Drain, oil lightly and set aside.
- Meanwhile, in a large non-stick skillet over medium-high heat, soften the zucchini in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, sauté the chickpeas, garlic and turmeric in the remaining oil for 2 minutes. Remove from the heat.
- To serve, divide the noodles, zucchini and chickpeas between four plates. Top with the watercress and radishes. Drizzle with green goddess dressing. Garnish with the beet sprouts and lemon wedges, if desired.
