Miso and Peanut Butter Chickpea Salad

lunch · ⏱ 35 min · 6 portions · 55.0 g carbs / portion · vegan · allergens: peanut

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
http://flowcooking.food/en-us/recipe/613/miso-and-peanut-butter-chickpea-salad/