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Miso and Peanut Butter Chickpea Salad

Savory miso-peanut chickpeas with a zingy lime dressing
Crisp, colorful veggies with a creamy, nutty crunch
Warm, cozy, and full of bold sweet-salty flavor

lunch ⏱ 35 min 520 kcal / portion 55.0 g carbs / portion (estimated) vegan peanut 🔗 Original source

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Miso and Peanut Butter Chickpea Salad
v5 · rb0e705f985 20260727Z1751 Miso Chickpea Salad 🥗 5 pieces garlic 1 tbsp maple syrup 165 ml olive oil salt to taste 480 g chickpea 150 g peanut shallot to taste 🔥 preheat oven to 240°C 🌀 mix roasted-chickpea coating (garlic, ginger, miso, peanut butter, maple syrup, lime juice, olive oil, chilli, cumin, salt) 🔥 ⏱ 20 min toss chickpeas with the coating and roast, stirring once halfway ⏳ leave to cool roasted chickpeas 🌀 mix dressing (olive oil, lime juice, maple syrup, garlic, salt, black pepper) 🍳 ⏱ 5 min fry peanuts in oil until lightly browned all over, then cool and roughly chop 🌀 mix radishes, cucumber, spring onions and coriander with the dressing and arrange half on a plate 🍽 scatter half chickpeas and half peanuts on top, then repeat remaining salad, chickpeas and peanuts and top with crispy shallots/onions (optional) 15 g ginger 2 tbsp miso 2 tbsp peanut butter 2 tbsp lime juice 1 tsp chili flakes 1 tbsp cumin seed 75 ml fresh lime juice black pepper to taste 200 g radish 200 g cucumber 100 g spring onion 70 g coriander 4 pieces ½ tbsp 75 ml fresh lime juice, black pepper 1 piece ½ tbsp 75 ml radish, cucumber, spring onion, coriander 15 ml shallot
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Preparation steps

  1. preheat oven to 240°C
  2. mix roasted-chickpea coating (garlic, ginger, miso, peanut butter, maple syrup, lime juice, olive oil, chilli, cumin, salt)
  3. toss chickpeas with the coating and roast 20 min, stirring once halfway
  4. leave to cool roasted chickpeas
  5. mix dressing (olive oil, lime juice, maple syrup, garlic, salt, black pepper)
  6. fry peanuts in oil 5 min until lightly browned all over, then cool and roughly chop
  7. mix radishes, cucumber, spring onions and coriander with the dressing and arrange half on a plate
  8. scatter half chickpeas and half peanuts on top, then repeat remaining salad, chickpeas and peanuts and top with crispy shallots/onions (optional)

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