- Brunch
- Lunch
- Main Meal
- Salad
- Dinner
- Snack
Chickpea salad with orange miso dressing
- 20 mins
- 15 mins
- Serves 2
- Gluten Free
- Kid Friendly
- Oil Free
- Refined Sugar Free
- Nut Free
- Soy Free
- Party Food
- Entertaining
- Picnic
This filling salad harnesses the delicious flavours of orange and miso; we’re confident you’ll end up making it over and over again!
Ingredients
Salad:
- ½ cup dry quinoa
- 1 cup water
- 12 cherry tomatoes, halved
- 4 spring onions, sliced
- 1 ½ cups salt-free chickpeas cooked, or canned and rinsed
- 3 tablespoons fresh coriander
Dressing:
- Juice of 1 orange
- ¼ cup rice vinegar
- 2 tsp white or yellow miso
- 1 tbsp maple syrup
- 1 clove garlic, grated or minced
- 1 tsp ginger, grated or minced
- 2 tsp black sesame seeds
Directions
- Place ½ cup quinoa and 1 cup water in a small saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Wait for it to cool to add to the recipe.
- Combine the tomatoes, onions, quinoa, chickpeas and fresh coriander in a large bowl.
- Mix all of the dressing ingredients together in a small bowl.
- Pour the dressing into the larger bowl and toss all of the salad ingredients together.
Chef's Tips
- You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
- This tastes just as good as regular ice cream but is super healthy; I love it!
- Best eaten immediately as sadly it does not freeze well once blended.
- This is delicious served on wholemeal pancakes for breakfast!
Dr Heleen (Roex) Haitjema
