Chickpea salad poke bowl, avocado, sticky rice, nori and ponzu sauce

Cook time: 35 minutes

couple or family

Ingredients

Ingredient

Couple

Family

Sticky rice

Couple

1 pack

Family

1 pack

Chickpeas

Couple

1 tin

Family

2 tins

Celery

Couple

All

Family

All

Red onion

Couple

1 small

Family

1 large

Teriyaki mayo

Couple

1 pottle

Family

1 pottle

Avocado

Couple

Family

3 large

Cucumber

Couple

Half

Family

Radish

Couple

All

Family

All

Nori

Couple

2 packs

Family

3 packs

Ponzu sauce

Couple

1 pottle

Family

1 pottle

This “poke” bowl, which means “cut into pieces”, is a well rounded dinner.

Instructions

1

Wash the rice, and cover it with water (one and a half times the amount of rice) and a pinch of salt.

Bring to a boil, stir and cover. Reduce heat to low and cook for 12 minutes. Turn off the heat but leave on the element.

2

Strain and rinse the chickpeas. Place in a bowl. Crush with the back of a fork. They don’t all have to be crushed.

Finely dice the celery and red onion. Add to the chickpeas, along with the teriyaki mayo.

Taste and add salt, as needed.

3

Thinly slice the cucumber, top the radish and thinly slice. Cut the avocado in half. Remove the stone, scoop out the flesh and thinly slice.

4

Serve rice topped with chickpea salad and vegetables around the outside. Drizzle with ponzu sauce. You can use the nori to make little parcels of rice, chickpeas and cut vegetables.

Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.