This has a green goddess appeal when you use green tomatoes fresh from your garden or local farmer's market. Fresh and green, with creamy avocado, edamame, the tomatoes add a light citrus.
Red tomatoes also work, or omit the tomatoes.
On toast, on rice, in a lettuce wrap how else can we use this delicious filling, spread and smash?
Cook grains, I used a rice quinoa mix. Set aside to cool.
Microwave edamame in a microwave steamer to cook, as per package directions. Usually 5 minutes.
Add avocado, drained chickpeas, green tomatoes, salt, and dijon mustard to a medium/large bowl. Taste and adjust amount of mustard to your preference.
Add edamame to the bowl. Mine were in their shells still, so I microwaved them in their steamer bag and then shelled them into the bowl.
Mash with potato masher until desired consistency.
Stir in frozen peas, still frozen, they will cool it down and then you don't need to refrigerate.
To Assemble Salad:
Line a bowl or plate with fresh baby spinach or romaine lettuce.
Add rice/grains, and then the edamame, avocado, chickpea mix.
Top with sliced red peppers, use scissors to cut green onions on top.
Add hot sauce.