From Food52.
Most of us are not strangers to soba noodle salads. But buckwheat-based soba noodles can be part of an easy vegan lunch if you boil a single portion (2 to 4 ounces) and mix them with vegetables, tofu or tempeh, and beans. In the bowl you see above, I combined cooked soba noodles with crispy roasted broccoli, avocado, and spicy toasted chickpeas. If you like, you can cook a few portions of soba noodles ahead of time, and then store them for lunches through the week.
Soba noodles are a good foundation, but what gives this dish its crunch and flavor is the toasted chickpeas, one of my favorite vegan staples. To make them, simply heat your oven to 375° F. Toss two cups of cooked chickpeas with some olive oil, plus whatever herbs and spices you like. To make the spicy chickpeas, I tossed them in chili powder, cayenne, and smoked paprika, and roasted the broccoli at the same time. Once all the components were assembled, a little avocado brought everything together.
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