When I tell you this salad had me in a chokehold for MONTHS, I knew I had to give it a go at home. Inspired by Dudley’s Chop Salad in NYC, this beaut is simple, yet delicious.
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When I tell you this salad had me in a chokehold for MONTHS, I knew I had to give it a go at home. Inspired by Dudley’s Chop Salad in NYC, this beaut is simple, yet delicious.
Preheat the oven to 425ºF. Line two baking sheets with parchment paper.
Drain, rinse and dry chickpeas (reserving the liquid and a handful of chickpeas for the dressing). Place the chickpeas on one baking sheet, and half of the edamame on another. Toss with olive oil and seasonings of your choice (I used salt, pepper, and garlic powder for both, plus cayenne pepper for the edamame). Bake until golden and crispy (about 20-30 minutes), shaking the baking sheet as needed while cooking. Remove from oven and set aside to cool.
Assemble the chopped cabbage, broccolini, and remaining edamame in a salad bowl. Drizzle with half the dressing and toss all together. Add the avocado, crispy chickpeas and crispy edamame, top with more dressing (to your desire). Season with salt and pepper to taste.
