Warm Miso-Sesame Chickpea Chopped Salad Recipe

Fusion cuisine · 231 calories

Warm Miso-Sesame Chickpea Chopped Salad recipe

About this recipe

Warm Miso-Sesame Chickpea Chopped Salad combines the umami richness of miso with nutty sesame and protein-packed chickpeas, served atop a bed of vibrant, freshly chopped vegetables. Perfect for fitness enthusiasts seeking a hearty, nourishing meal that balances flavor and nutrition.

Ingredients

  • 160 Ml Cj Bibigo Sesame Oil
  • 500 Ml Hd Rice Vinegar, 500Ml
  • 1 Jar Rowse Clear Honey
  • 1 Head Organic Romaine Lettuce
  • 1 Kg Carrots - 1kg
  • - Edmal Red Cabbage
  • 1 Piece Cucumber 1Pc
  • 60G Toasted White Sesame Seeds, 60G
  • 1 Bunch Spring Onions 1 Bunch
  • - Fresh Asian Coriander Bunch
  • - Yutaka White Miso Paste
  • - Light Soy Sauce
  • 400G Whole Chickpeas In Water
  • - Marnoto Hand Harvest Fine Sea Salt

Instructions

  1. 1. Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6 and line a baking tray with parchment paper.
  2. 2. In a small bowl, whisk together the miso paste, sesame oil, soy sauce, rice vinegar, honey, and water until smooth to create the dressing.
  3. 3. Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel. Toss the chickpeas with 1 tablespoon of sesame oil and a pinch of sea salt, then spread them evenly on the baking tray.
  4. 4. Roast the chickpeas in the preheated oven for 25 minutes, stirring halfway through, until golden and slightly crispy. Remove and allow to cool slightly.
  5. 5. While the chickpeas are roasting, prepare the vegetables. Finely chop the romaine lettuce, shred the carrots, thinly slice the red cabbage, and dice the cucumber. Combine all the vegetables in a large salad bowl.
  6. 6. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and aromatic. Remove from the pan and set aside to cool.
  7. 7. Once the chickpeas are ready, add them to the salad bowl along with the chopped vegetables.
  8. 8. Drizzle the miso-sesame dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
  9. 9. Sprinkle the toasted sesame seeds over the salad for an added crunch and garnish with chopped spring onions and fresh coriander leaves.
  10. 10. Serve immediately while the chickpeas are still warm for the best flavor and texture.